(serves 8-10)

½ stick butter

¼  C olive oil

 

6 stalks of celery, medium dice

2  small yellow onions, medium dice

6 garlic cloves, minced

S & P

  

2 heads cauliflower, trimmed and cut into pieces, use only florets

3 parsnips, peeled and cut into medium-sized pieces

2 large turnips, peeled and cut into medium-sized pieces

1 t red pepper flakes

1 T plus 1 t herbs de Provence

5 whole cloves

8 C chicken or vegetable stock

  

In a preheated soup pot, add butter and olive oil. Once butter has melted, add celery, onions, garlic and a pinch each of salt and pepper. Cook over medium high heat until onions are translucent and celery begins to soften. Add cauliflower, parsnips, turnips, red pepper flakes, herbs de Provence, cloves and stock. Bring soup to a boil, reduce heat, cover and simmer over medium heat until all vegetables are fork tender. Remove soup from heat and allow cooling. Once cooled, puree the soup in batches using a blender. Be very careful. Once soup is smooth, place it back in your soup pot and add 2 C of heavy cream. Warm soup over medium heat. Adjust seasoning with salt and cracked pepper. Stir to prevent sticking. Ladle into bowls and garnish with pumpernickel croutons, parmesan cheese, and chives.