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 parsley.
Directions
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.