This Winter Vegetable Potage is a masterclass in seasonal comfort. It blends the earthy depth of kohlrabi and celeriac with the crisp sweetness of carrots, turnips, and broccoli. Savoy cabbage adds a subtle savory note, while fennel provides a hint of anise fragrance. The base of softened onions, leeks, and garlic creates a rich, aromatic foundation. Simmered slowly until tender and then pureed, the result is a luxuriously smooth, creamy soup that requires no heavy cream to achieve its silky texture (though a splash can be added for richness). It&# 226;ÂÂs the perfect hearty starter for a holiday feast or a warming lunch on a snowy day. The flavors are robust yet balanced, allowing the natural taste of the winter harvest to shine through.
Winter Vegetable Potage
Description
This Winter Vegetable Potage is a masterclass in seasonal comfort. It blends the earthy depth of kohlrabi and celeriac with the crisp sweetness of carrots, turnips, and broccoli. Savoy cabbage adds a subtle savory note, while fennel provides a hint of anise fragrance. The base of softened onions, leeks, and garlic creates a rich, aromatic foundation. Simmered slowly until tender and then pureed, the result is a luxuriously smooth, creamy soup that requires no heavy cream to achieve its silky texture (though a splash can be added for richness). It's the perfect hearty starter for a holiday feast or a warming lunch on a snowy day. The flavors are robust yet balanced, allowing the natural taste of the winter harvest to shine through.Ingredients
Directions
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In a large saucepan or casserole, melt the butter over medium-low heat.
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Add the onion, leek, celery, garlic, and jalapeno (if using).
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Cover and cook for 30 minutes, stirring occasionally, until the vegetables are very soft and translucent.
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Add the carrots, cabbage, turnips, fennel, kohlrabi, celery root, broccoli, and parsley sprigs.
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Pour in enough stock to nearly cover the vegetables.
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Bring the mixture to a boil, then lower the heat and simmer uncovered for 30 minutes, or until all vegetables are very tender.
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Remove the parsley sprigs from the soup.
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Puree the soup in batches using a blender or food processor until completely smooth.
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Rinse out the saucepan and pour the pureed soup back into it.
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Bring the soup to a gentle simmer.
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Stir in the whipping cream (if using), and season with salt and pepper to taste.
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Serve hot, garnished with a dollop of sour cream and chopped chives.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 240.3kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 15.3g77%
- Cholesterol 64.5mg22%
- Sodium 203.9mg9%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 0.9g4%
- Sugars 2.3g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
