Winter White soup


Winter White Soup

A long ingredient list, but super-delicious and easy going with substitutions. Use some colourful garnish to make it look less white and the soup

Prep Time: 30 Min  Cook Time: 30 Min  Ready In: 1 Hr

4 Servings 


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 (1 regular onion)

1/2 head cauliflower, chopped

1 small parsnip, chopped

10 small button mushrooms, chopped

1 pear - peeled, cored and diced

1/2 cup cannellini beans

1/2 teaspoon Dijon mustard

1 teaspoon chopped fresh dill (1/2 tsp if dry)

3/4 cup Chardonnay wine (any white will do)

6 sprigs fresh thyme (1 tsp if using dry)

3 cups vegetable broth

1/3 cup heavy cream (use condensed milk for less fat)

salt and pepper to taste


  1. 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. 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 veg 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. 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. 4.Stir in cream, and, if needed, thin with additional veg broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.