Ingredients
6
6 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •3 cloves garlic, chopped
- •2 shallots, chopped
- •1 (1 inch) piece fresh ginger, minced
- •0.33333334326744 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
- •0.33333334326744 cup heavy cream
- •0.25 cup fat-free chicken broth
- •salt and pepper to taste
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.
Nutritional Facts
Per 6 servings
- Calories: 158
- Carbohydrate: 10g
- Fat: 9g
- Fiber: 3g
- Protein: 4g
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