Rachael's Winter Vegetable Chowder

• 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.

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.