Cream Of Late Winter's Harvest Soup

The vegetables in this soup become available at their freshest and most inexpensive in late winter.

4 cups chicken stock
1/2 pound asparagus, chopped
4 stalks of celery, chopped
2 turnips, peeled and chopped
1 head cauliflower, chopped coarsley
1 head broccoli, chopped coarsely
1 pint heavy cream
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon coriander
1 teaspoon thyme
pinch of cayenne
1/4 cup butter, melted
1/4 cup flour
chopped parsley - for garnish

  1. Bring chicken stock to a boil and add chopped vegetables. Reduce to simmer and cover. Let simmer for 20 mintues.
  2. While vegetables are simmering, make a roux from butter and flour mixture. Let roux cook on low heat, but do not brown.
  3. Add thyme, coriander, salt, white pepper and cayenne to boiling vegetables. Slowly whisk in roux, adding a little and allowing to thicken, then adding more.
  4. Stir in heavy cream and simmer 5 minutes. Then ladle into bowls or cups and garnish with parsley and serve.

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