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Recipe: Winter White Soup

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 its a lot of ingredients, but its well worth the effort. You may wish to serve this soup the next day as it improve in taste with time.

Winter White Soup 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

  • ? small head cauliflower, chopped

  • 1 small parsnip, chopped

  • 10 small button mushrooms, chopped

  • 1 pear - peeled, cored and diced

  • cup cannellini beans

  • teaspoon Dijon mustard

  • 1 teaspoon chopped fresh dill

  • cup Chardonnay wine

  • 6 sprigs fresh thyme

  • 1 (14.5 ounce) can fat-free chicken broth

  • ? cup heavy cream

  • salt and pepper to taste

  • cup fat-free chicken broth

How to Make Winter White Soup

  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.

  2. 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.

  3. 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.

  4. 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.

Winter White Soup Nutritions

  • Calories: 189.5 calories

  • Carbohydrate: 17.6 g

  • Cholesterol: 23.2 mg

  • Fat: 9.4 g

  • Fiber: 3.6 g

  • Protein: 4.9 g

  • SaturatedFat: 4.6 g

  • ServingSize:

  • Sodium: 213.1 mg

  • Sugar: 5.4 g

  • TransFat:

  • UnsaturatedFat:

Winter White Soup Reviews

  • Absolutely brilliant combination of ingredients I did not see how this recipe might work but it does, and it is outstanding. The wine brings everything together. The soup has so much depth with the sage, pear, shallots and hint of ginger. The only changes I made were 2 cloves of garlic instead of 3 and evaporated milk in place of the cream. Evaporated milk imparts the same texture and taste without all the fat and calories. This makes 4 servings not 6. The soup would do best with a garnish if served to company as it is not very pretty. The flavor more than makes up for the color. Thank you Simone for a fabulous recipe.

  • This was really delicious The ingredient list is long, but the cooking part is easy. I didnt have fresh herbs, so I used 1 tsp dill weed and 1 tsp thyme. I also skipped the parsnip because they didnt have any at the store. I served this over rice, which made for an extremely hearty and comforting dish. At the table, I sprinkled crushed red pepper flakes on top, because I like spice on everything and because Im just weird like that.

  • I pretty much just eyeballed the ingredients (more garlic, less ginger etc), and I omitted the pear as the ones at the store were rock hard and kinda sorry looking. I used my immersion stick blender to puree, and had to use chicken broth to thin the soup out a little. I intended to have it for lunch the next day but I couldnt stop eating it. Delicious and hearty Thanks

  • This is an unusual but wonderful recipe At first glance the ingredient list seems bizarre, but it actually turned out to be one of the most delicious soups I have ever made. My husband raved about it for days afterward. It is definitely restaurant quality. A keeper.

  • This soup was delicious, a combination of ingredients that are unusual together. I used an unoaked chardonnay, as I dislike the woody taste of regular chardonnay. I also used vegetable broth (organic) so that all of us could eat the same soup. Otherwise, I followed the recipe. My younger daughter thought it was a little bland, but everyone else liked it. It is nowhere near 6 servings, though, and the serving size should be adjusted. I will make this again for myself for lunches, and add some croutons on the top for crunch. This time I added a dollop of sour cream and a sprinkle of paprika, as it is not too beautiful looking (although it is beautiful tasting). Thanks

  • I would declare myself a fabulous cook if this soup were my creation out of leftover vegetables. But Im not sure this was worth all the work. All the peeling and chopping did not result in the "Holy Wow" I was expecting; it was average at best. I had to convince myself to like it to finish eating. The recipe is great if you have these leftover ingredients, but I wont make this soup again.

  • This is my new favorite winter soup. I followed the recipe exactly as written and I left the flavors meld for a day as suggested. I served the soup to two different groups on two separate days. Everyone loved it. Try this recipe. Youll love it.

  • I was excited to make this as it sounded like itd be tasty and different, but was really disappointed. All I could taste was the wine. Maybe I overcooked the veggies or didnt reduce it enough. Either way, I didnt care for this, but my husband loved it So maybe the flavors just not for everyone. I told him the only way Id ever eat it again was if HE made it and left out the wine - ha Definitely recommend doubling the recipe if youre making this as a main course for 4. Croutons are also a must.

  • This had an odd flavor, but was very good and easy to make. I cut out the mushrooms, accidentally used a turnip instead of a parsnip, and used yellow mustard instead of dijon. I also used half a can of cannellini beans. I used vitamin D milk instead of heavy cream. I would definitely make this again.

  • This was pretty good and healthy too. I used the whole can of beans, a whole small cauliflower, and left out the parsnip. I also used milk instead of cream.

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