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Ingredients
| 2.00 |
medium |
Turnips, white, peeled |
| 3.00 |
each |
Celery, stalks, chopped |
| 3.00 |
each |
Broccoli, stalks, coarsely |
| 1.00 |
each |
Leek, trimmed, split |
| 3.00 |
cup |
Cream, whipping |
| |
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Cream, sour (garnish) |
| 2.00 |
medium |
Potatoes, baking, peeled and |
| 1.00 |
medium |
Celery, root, (celeriac), |
| 1.00 |
small |
Chili, jalapeno, split |
| 10.00 |
cup |
Stock, Chicken ** |
| 12.00 |
each |
Parsley, Italian, sprigs |
| |
|
large saucepan or casserole, hea |
| 0.50 |
medium |
Cabbage, head, savoy, cored, |
| 0.50 |
cup |
Butter, unsalted, |
| |
|
ee recipes for Chicken Stock. |
| 2.00 |
large |
Carrots, peeled, chopped |
| |
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Salt (to taste) |
| 1.00 |
medium |
Onion, coarsely chopped |
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Chives, fresh, chopped, |
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Pepper (to taste) |
| 1.00 |
medium |
Kohlrabi, peeled, coarsely |
| 1.00 |
medium |
Fennel, bulb, chopped |
| 3.00 |
each |
Garlic, cloves, crushed |
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Preparation
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medium-low heat. Add the onion, leek, celery, garlic and jalapeno
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chili. Cook, covered for 30 minutes, stirring occasionally.
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Add the carrots, cabbage, potatoes, turnips, fennel, kohlrabi,
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celery root, broccoli, parsley, and enough stock to nearly cover.
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Bring the contents to a boil; lower heat and simmer, uncovered, for 30
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minutes or until very tender.
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Puree the soup, working in batches as necessary, in a processor
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or blender. Rinse out the pan, pour the soup back into the saucepan,
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and bring the soup to a simmer. Add cream and salt and pepper to
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taste; heat back up to simmer. Serve with garnish of sour cream and
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chives.
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NOTE:
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=====
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At Thanksgiving dinner at The Four Seasons, this soup is served in
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a hollowed-out acorn squash. To serve it this way, slice off the tops
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and a thin sliver from the bottom of the acorn squash (this is so the
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squash can "sit up" on its own) then hollow out the insides.
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Pour in the finished soup and bake on a baking sheet, uncovered,
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at 375 F until the squash is tender, about 30 minutes. The squash
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will be tender enough to be scraped from the shell and eaten with the
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soup.
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The vegetables in this soup can be varied according to what is
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in season, as long as you maintain the proportion of solids to liquid.
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Source: New York's Master Chefs, Bon Appetit Magazine
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: Written by Richard Sax, Photographs by Nancy McFarland
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: The Knapp Press, Los Angeles, 1985
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Chef: Seppi Renggli, The Four Seasons Restaurant, New York
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Owners: Tom Margittai, and Paul Kovi
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Pastry: Bruno Comin
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Health Nutrition Facts
per serving
| Calorie | 168.62 |
| Protein | 12.64g |
| Fat | 2.84g |
| Water | 459.90g |
| Sodium | 300.54mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 32.00g |
| Fiber | 12.65g |
| Vitamin A | 19563.73IU |
| Vitamin C | 487.23mg |
| Calcium | 501.30mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 25 minutes of Bicycling at 12 mph |
| |  | 23 minutes Walking at 4 mph |
| |  | 8 minutes Runing at 10 mph |
| |  | 20 minutes Swimming at 50 yards/minute |
| |  | 24 minutes Playing Tennis (Single) |
| |  | 20 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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