Creamy Winter White Soup Recipe

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 2 shallots, chopped
• 1 (1 inch) piece fresh ginger, minced
• 0.33 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
• 0.33 cup heavy cream
• 0.25 cup fat-free chicken broth
• salt and pepper to taste

Instructions

1. In a large saucepan, heat butter and olive oil over low heat. Add garlic, shallots, and ginger, stirring until fragrant (about 5 minutes), being careful not to brown. Incorporate cauliflower, mushrooms, green onions, and parsnip; continue to cook and stir for another 5 minutes. Introduce pear, beans, dill, and mustard, stirring until just heated through (approximately 1 minute).
2. Add wine and thyme; increase the heat to high. Bring to a boil while stirring continuously, then reduce to a simmer until the wine has reduced by half and achieved a syrupy consistency (about 5 minutes). Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partially covered, until the vegetables are tender (approximately 20 minutes). Allow the soup to cool slightly.
3. Fill a blender halfway with the soup. Secure the lid and hold it down with a potholder. Pulse a few times before blending continuously. Pour the blended soup into a pot. Repeat with the remaining soup.
4. Stir in cream, and if necessary, thin with additional chicken broth to reach your desired consistency. Season with salt and pepper; serve immediately while hot.

Nutrition

• Calories: 158 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sodium Content: 193 mg
• Protein Content: 4 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g