Ingredients
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2 tablespoons unsalted butter
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2 garlic cloves, chopped
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1 cup white wine
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2 tablespoons sherry wine
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4 cups chicken stock, preferably brown stock
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1 teaspoon fresh thyme, chopped
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1 teaspoon fresh rosemary, chopped
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1/2 cup heavy cream (35%)
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salt & freshly ground black pepper
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4 large onions, peeled and chopped
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1 yukon gold potato, peeled and diced
Instructions
- In large saucepan, melt butter over medium-low heat and add onions.
- Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
- Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
- Add remaining wine 1/3 at a time following above procedure until it is absorbed.
- Add sherry, stock, potato and fresh herbs.
- Bring to a simmer and cook until potato is tender.
- Remove from heat, carefully puree using hand blender.
- If you prefer a very smooth soup, strain mixture.
- Return soup to heat, add cream and season to taste.
- Bring to simmer before serving, do NOT allow soup to boil.
- Serve and enjoy!