Winter White Soup
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, chopped
2 shallots, chopped
1 (1-inch) piece fresh ginger, minced
⅓ small head of cauliflower, chopped
10 small button mushrooms, chopped
3 green onions, chopped
1 small parsnip, chopped
1 pear - peeled, cored, and diced
½ cup cannellini beans
1 teaspoon chopped fresh dill
½ teaspoon Dijon mustard
¾ cup Chardonnay wine
6 sprigs fresh thyme
1 (14.5-ounce) can fat-free chicken broth
⅓ cup heavy cream
¼ cup fat-free chicken broth (Optional)
salt and pepper to taste
Directions:
Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
Stir in wine and thyme; increase the heat to high. Bring to a boil, stirring constantly, and simmer until the wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce the heat to low and simmer, partly covered, until the vegetables are tender, about 20 minutes. Allow soup to cool slightly.
Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup.
Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.
Recipe courtesy of All Recipes.com
