Creamy Winter Harvest Soup

Comforting flavors of our Creamy Winter Harvest Soup, a fusion of earthy mushrooms, tender cauliflower, and sweet pear. This non-vegetarian dish is perfect for cozy winter evenings and is dairy-free, making it suitable for those with lactose sensitivities. With its rich, velvety texture and aromatic herbs, this soup is versatile enough to serve as a starter or a hearty main course. Packed with nutrients from cannellini beans and fresh vegetables, it’s a wholesome choice for your winter meals.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 70 minutes

Overview

Winter White Soup is a delightful blend of flavors, combining the earthiness of mushrooms and cauliflower with the sweetness of pear. This soup is perfect for a cozy winter meal and tastes even better the next day.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Fusion

Ingredients

• 1 Tablespoon (tbsp) butter
• 1 Tablespoon (tbsp) olive oil
• 3 Whole garlic cloves, minced
• 2 Whole shallots, minced
• 1 Inch piece fresh ginger, minced
• 0.33 Small head cauliflower, minced
• 10 Small button mushrooms, minced
• 3 Whole green onions, minced
• 1 Small parsnip, minced
• 1 Whole pear, peeled
• 0.5 Cups cannellini beans
• 1 Teaspoon (tsp) fresh dill, minced
• 0.5 Teaspoon (tsp) Dijon mustard
• 0.75 Cups Chardonnay wine
• 6 Sprigs fresh thyme
• 1 14.5 Ounces (oz) can fat-free chicken broth
• 0.33 Cups heavy cream
• 0.25 Cups fat-free chicken broth
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Heat the butter and olive oil in a large saucepan over low heat. Add the garlic, shallots, and ginger, cooking until fragrant but not browned, about 5 minutes.
2. Stir in the cauliflower, mushrooms, green onions, and parsnip. Cook for an additional 5 minutes. Add the pear, beans, dill, and mustard, stirring until just heated through, about 1 minute.
3. Pour in the wine and add the thyme. Increase the heat to high, bringing the mixture to a boil. Simmer until the wine reduces by half and becomes syrupy, about 5 minutes.
4. Add the chicken broth, return to a boil, then reduce the heat to low. Simmer, partly covered, until the vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
5. Blend the soup in batches, filling the blender halfway each time. Pulse a few times before blending completely. Pour the blended soup back into the pot.
6. Stir in the cream and, if needed, thin the soup with additional chicken broth. Season with salt and pepper to taste. Serve hot.

Enjoy this warm and nourishing soup, perfect for a chilly winter evening!