Winter White Soup recipe
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Ingredients
- 1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, chopped 2 shallots, chopped 1 (1 inch) piece fresh ginger, minced 3 green onions, chopped ⅓ small head cauliflower, chopped 1 small parsnip, chopped 10 small button mushrooms, chopped 1 pear - peeled, cored and diced ½ cup cannellini beans ½ teaspoon Dijon mustard 1 teaspoon chopped fresh dill ¾ cup Chardonnay wine 6 sprigs fresh thyme 1 (14.5 ounce) can fat-free chicken broth ⅓ cup heavy cream salt and pepper to taste ¼ cup fat-free chicken broth
Nutrition Info
- 189.5 caloriescarbohydrate: 17.6 gcholesterol: 23.2 mgfat: 9.4 gfiber: 3.6 gprotein: 4.9 gsaturatedFat: 4.6 gservingSize: -sodium: 213.1 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Winter White Soup
Directions
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Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute.
Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Stir in cream, and, if needed, thin with additional chicken broth, serve hot. You may wish to serve this soup the next day. It will improve in taste with time.