|I didn't take a photo until the end when there wasn't much left.|
2 Tbs unsalted butter
2 large carrots, scrubbed and chopped
2 large celery stalks, chopped
1/2 a medium turnip, chopped
2 cups shredded green cabbage
1 medium chopped leek, white part only
1 onion, chopped
2 cloves garlic, peeled and crushed
1 cup dry white wine
4 medium potatoes, peeled and chopped
2 quarts chicken stock (or your choice, I bet mushroom would be nice)
salt and pepper
1/2 cup whole milk (cream would be ideal, but I didn't have that) warmed.
Melt the butter in a large dutch oven, add the first 8 ingredients and saute for about 5-8 minutes. Add the wine and cook for another few minutes. Add the potatoes, stock and seasonings and bring to a boil. Reduce to medium low and cook until everything is tender.
Puree in batches or with a hand blender right in the pot. Add the warm milk/cream and serve with crusty bread.