Chilled Cauliflower And Carrot Soup With Ginger

• 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 1/2 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 cups 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

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. 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. 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. Once all vegetables are tender, remove pot from heat and allow mixture to cool a bit.
5. Taste for salt, adding more if necessary. Add white pepper.
6. Use an immersion blender or regular blender to puree vegetable-stock mixture to desired consistency.
7. Stir in cream.
8. Transfer to the refrigerator and chill for at least an hour before serving.
9. Top each serving with chives or cilantro and enjoy!

unsalted butter, generous, onions, white carrots, cauliflower, salt, chicken stock, white wine, cream, white pepper, chives

Taken from food52.com/recipes/7036-chilled-cauliflower-and-carrot-soup-with-ginger (may not work)