Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.02 Kcal (662 kJ) | ||
| Calories from fat | 61.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 11% | |
|---|---|---|---|
| Cholesterol | 14.13mg | 5% | |
| Sodium | 61.9mg | 3% | |
| Potassium | 350.76mg | 7% | |
| Total Carbs | 16.59g | 6% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 0.8mg | 5% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.6 Kcal (333 kJ) | ||
| Calories from fat | 31.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 11% | |
|---|---|---|---|
| Cholesterol | 7.12mg | 5% | |
| Sodium | 31.18mg | 3% | |
| Potassium | 176.68mg | 7% | |
| Total Carbs | 8.36g | 6% | |
| Sugars | 3.78g | 30% | |
| Dietary Fiber | 1.9g | 15% | |
| Protein | 1.77g | 7% | |
| Vitamin C | 10.7mg | 36% | |
| Iron | 0.4mg | 5% | |
| Calcium | 22.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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