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Winter White Soup

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Winter White Soup



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 (Optional)
  • ⅓ cup heavy cream
  • salt and pepper to taste
  • ¼ cup fat-free chicken broth (Optional)
  • Methods :

  • 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.
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