Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
6
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 158 | Calories |
| 9g | Fat |
| 10g | Carbs |
| 4g | Protein |
