Chilled Cauliflower And Carrot Soup With Ginger

By Food52
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Ingredients

2 tablespoons unsalted butter

1 generous tablespoon minced fresh ginger (from about a 1” piece)

2 Tokyo negi onions (can substitute leeks), washed thoroughly and sliced (white parts only, greens reserved for another use)

3 medium to large white carrots, thickly sliced (I got 1 ½ cups)

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)

sea salt

1 1/2 cup chicken stock

1/4 cup dry white wine

1 cup cream

1/4 teaspoon white pepper

Finely chopped chives, for garnish OR finely chopped cilantro stem and leaves, for garnish

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