This soup is packed full of veggies like parsnip, cauliflower and mushrooms and also pear, beans and dill. Great combinations and even better the next day.
Very hearty, filling soup, and there was plenty left over for lunch the next day. But next time I make this I'll be leaving out the pear, it added an odd sweetness that didn't meld well with the other flavours. I'd also like to find a substitute for wine, as I'm no good at cooking with it. Makes a good mid-week dinner with some crusty bread. - 17 Aug 2015
Made it healthier. added barley - 19 May 2010
Absolutely brilliant combination of ingredients!!! I did not see how this recipe might work but it does, and it is outstanding. The wine brings everything together. The soup has so much depth with the sage, pear, shallots and hint of ginger. The only changes I made were 2 cloves of garlic instead of 3 and evaporated milk in place of the cream. Evaporated milk imparts the same texture and taste without all the fat and calories. This makes 4 servings not 6. The soup would do best with a garnish if served to company as it is not very pretty. The flavor more than makes up for the color. Thank you Simone for a fabulous recipe. - 08 Feb 2009 (Review from Allrecipes USA and Canada)