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Winter White Soup
Winter White Soup
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a velvety white soup filled with cauliflower, parsnip, pear, mushrooms, and cannellini beans - a cozy winter delight.
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 (1 inch) piece fresh ginger, minced
  • 0.33333334326744 small head cauliflower, chopped
  • 10 small button mushrooms, chopped
  • 3 green onions, chopped
  • 1 small parsnip, chopped
  • 1 pear - peeled, cored and diced
  • 0.5 cup cannellini beans
  • 1 teaspoon chopped fresh dill
  • 0.5 teaspoon Dijon mustard
  • 0.75 cup Chardonnay wine
  • 6 sprigs fresh thyme
  • 1 (14.5 ounce) can fat-free chicken broth
  • 0.33333334326744 cup heavy cream
  • 0.25 cup fat-free chicken broth
  • salt and pepper to taste
Instructions:
  • In a large saucepan, melt butter and olive oil over low heat. Add garlic, shallots, and ginger, and cook until fragrant without browning, about 5 minutes. Mix in cauliflower, mushrooms, green onions, and parsnip, and cook for another 5 minutes. Stir in pear, beans, dill, and mustard, and heat through for about 1 minute.
  • Add the wine and thyme, turn up the heat to high, and bring to a lively boil while stirring constantly. Let it simmer until the wine reduces by half and becomes thick, for about 5 minutes. Next, pour in the chicken broth, bring back to a boil, then lower the heat and simmer with a partially covered pot until the vegetables are tender, around 20 minutes. Let the soup cool a bit before serving.
  • Fill a blender halfway with soup. Secure the lid with a potholder and pulse a few times before blending. Pour into a pot and repeat with the rest of the soup.
  • Blend in the luxurious cream and, if desired, gently dilute with more chicken broth. Season generously with salt and pepper. Serve piping hot.

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