Chilled Cauliflower and Carrot Soup with Ginger

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 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

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