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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 leek, halved lengthwise, washed thoroughly and sliced 1/2-inch thick
- 2 shallots, chopped
- 3 cloves garlic, sliced or chopped
- 1 large bay leaf
- 1 bundle of thyme and parsley stems
- 2 potatoes, peeled and cut into 1/2- to 1-inch dice
- 1 large parsnip or parsley root, diced
- 1 large carrot, diced
- 1 small or 1/2 large head cauliflower, cut into bite-size pieces and small florets
- 1 rounded pint (about 3 cups) Brussels sprouts, cored and shredded or 1/2 head small white cabbage, cored and chopped
- Salt and pepper
- About 1/8 teaspoon ground cinnamon
- About 1/4 teaspoon ground cardamom
- About 1/2 teaspoon ground ginger
- About 1/2 teaspoon white pepper
- About 1 teaspoon dry mustard
- 1/2 cup dry white wine
- 6 cups vegetable or chicken stock
- 1 cup heavy cream
- Juice of 1/2 small lemon
- Parsley and/or toasted breadcrumbs*, to serve*Toss large, homemade breadcrumbs in brown butter and granulated garlic, and mix with parsley for a vegetarian topping. Or, crisp up some bacon bits and brown breadcrumbs in the drippings; mix with chopped pars
Yield
Serves: 4 servings
Preparation
Heat a large soup pot over medium-high heat with olive oil, 2 turns of the pan. Melt butter into the oil and once it foams, add vegetables and spices, and stir to coat. Partially cover pot and sweat vegetables 8-10 minutes, stirring occasionally. Add wine and stock, and simmer 20-30 minutes. Stir in cream and reduce heat to low; remove bay and herb bundle. Stir in lemon juice and adjust seasonings to taste.
Serve in bowls with parsley and breadcrumb topper of choice.