Chilled Cauliflower And Carrot Soup With Ginger

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Stir in cream.

8. 8

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

9. 9

   Top each serving with chives or cilantro and enjoy!

No additional tips available.