Description
About once a week I like to clean out my fridge and cook up some dish with whatever is lurking in the vegetable bin. This soup is an example of a happy and delicious combination of flavors. I know it’s a lot of ingredients, but it’s well worth the effort. You may wish to serve this soup the next day as it improve in taste with time.
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)
Instructions
- 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 heat to high. Bring to a boil
- stirring constantly
- and simmer until wine is reduced by half and is syrupy
- about 5 minutes. Pour in chicken broth; return to a boil
- then reduce heat to low and simmer
- partly covered
- until 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 remaining soup.
- Stir in cream and
- if needed
- thin with additional chicken broth. Season with salt and pepper; serve hot.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6