Winter Vegetable Soup with Coconut Milk & Pear

Winter Vegetable Soup with Coconut Milk & Pear
Photo by Scott Phillips

Ingredients

  • 1 Tbs. peeled, minced fresh ginger
  • 3-½ cups ½-inch-diced butternut squash (from a 2-lb. squash)
  • 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
  • 13-½- or 14-oz. can coconut milk (do not shake)
  • 1-½ cups thinly sliced onion
  • 1 cup medium-diced parsley root or celery root
  • ½ cup finely chopped inner celery stalks with leaves
  • + 9 more ingredients
    • 1 cup thinly sliced Savoy cabbage
    • 1 cup medium-diced turnip
    • Kosher salt and freshly ground black pepper
    • 1 cup medium-diced parsnip
    • 1 medium clove garlic, finely chopped
    • 2 cups lower-salt chicken broth; more as needed
    • 1 cup medium-diced carrot
    • 2 medium firm-ripe Bosc pears, peeled, cored, and cut into ½-inch pieces (1-¼ cups)
    • 3 Tbs. unsalted butter

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4...

View full recipe at Fine Cooking

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