Chilled Cauliflower and Carrot Soup with Ginger

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cup chicken stock
1 cup cream
1 generous tablespoon minced fresh ginger (from about a 1” piece)
1/4 cup dry white wine
1/4 teaspoon white pepper
2 tablespoons unsalted butter
2 Tokyo negi onions (can substitute leeks), washed thoroughly and sliced (white parts only, greens reserved for another use)
3 cups cauliflower florets plus 1 cup of sliced stalk (I used a paring knife to peel outer layer of thick skin and did not use the thick stems from the leaves)
3 medium to large white carrots, thickly sliced (I got 1 ½ cups)
Finely chopped chives, for garnish OR finely chopped cilantro stem and leaves, for garnish
sea salt

See Full Recipe at Food52