Winter White Soup Recipe

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.

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.

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.

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.