Chilled Cauliflower And Carrot Soup With Ginger

Melt butter in Dutch oven over medium heat. Once the foam subsides, add onions, ginger, a pinch of sea salt and cook, stirring, until onions begin to soften.

Add cauliflower stalk and carrots in an even layer, plus 1/2 cup of chicken stock. Stir to combine and cover. Turn heat down to low and let mixture simmer for about 6 minutes.

At this point, the cauliflower stalk and carrots should be just tender. Add cauliflower florets, the remaining 1-cup of stock, and 1/4-cup of white wine. Cover and cook for another 15 minutes or until florets are tender and easily pierced with the tip of a sharp knife. You may have to turn up the heat to get mixture simmering again.

Once all vegetables are tender, remove pot from heat and allow mixture to cool a bit.

Taste for salt, adding more if necessary. Add white pepper.

Use an immersion blender or regular blender to puree vegetable-stock mixture to desired consistency.

Stir in cream.

Transfer to the refrigerator and chill for at least an hour before serving.

Top each serving with chives or cilantro and enjoy!