Rachael's Winter Vegetable Chowder

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.