Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon olive oil

  3. 3 cloves garlic, chopped

  4. 2 shallots, chopped

  5. 1 (1 inch) piece fresh ginger, minced

  6. 3 green onions, chopped

  7. 1/3 small head cauliflower, chopped

  8. 1 small parsnip, chopped

  9. 10 small button mushrooms, chopped

  10. 1 pear - peeled, cored and diced

  11. 1/2 cup cannellini beans

  12. 1/2 teaspoon Dijon mustard

  13. 1 teaspoon chopped fresh dill

  14. 3/4 cup Chardonnay wine

  15. 6 sprigs fresh thyme

  16. 1 (14 1/2 ounce) can fat-free chicken broth

  17. 1/3 cup heavy cream salt and pepper to taste

  18. 1/4 cup fat-free chicken broth

Instructions Jump to Ingredients ↑

  1. 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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