Winter White Soup

Winter White Soup

simone stevin 0

"About once a week I like to clean out my fridge and cook up some dish with whatever is lurking in the vegetable bin. This soup is an example of a happy and delicious combination of flavors. I know it's a lot of ingredients, but it's well worth the effort. You may wish to serve this soup the next day as it improve in taste with time. "


1 h servings 190 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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. 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.
  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. 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.
  • profile image

Your rating



  1. 12 Ratings


Absolutely brilliant combination of ingredients!!! I did not see how this recipe might work but it does, and it is outstanding. The wine brings everything together. The soup has so much depth w...

This was really delicious! The ingredient list is long, but the cooking part is easy. I didn't have fresh herbs, so I used 1 tsp dill weed and 1 tsp thyme. I also skipped the parsnip because ...

I pretty much just eyeballed the ingredients (more garlic, less ginger etc), and I omitted the pear as the ones at the store were rock hard and kinda sorry looking. I used my immersion stick ble...

This is an unusual but wonderful recipe! At first glance the ingredient list seems bizarre, but it actually turned out to be one of the most delicious soups I have ever made. My husband raved ...

I would declare myself a fabulous cook if this soup were my creation out of leftover vegetables. But I'm not sure this was worth all the work. All the peeling and chopping did not result in the ...

This is my new favorite winter soup. I followed the recipe exactly as written and I left the flavors meld for a day as suggested. I served the soup to two different groups on two separate days. ...

This soup was delicious, a combination of ingredients that are unusual together. I used an unoaked chardonnay, as I dislike the woody taste of regular chardonnay. I also used vegetable broth (or...

I was excited to make this as it sounded like it'd be tasty and different, but was really disappointed. All I could taste was the wine. Maybe I overcooked the veggies or didn't reduce it enough....

This had an odd flavor, but was very good and easy to make. I cut out the mushrooms, accidentally used a turnip instead of a parsnip, and used yellow mustard instead of dijon. I also used half...