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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This soup was the appetizer for a menu that was emailed to me from Arcamax Chef. To make this diet friendly use fat free chicken broth and half and half. If you would like to avoid using alcohol substitute apple cider for the white wine. For a vegetarian version use vegetable broth instead of chicken broth. Ingredients:
3 tablespoons butter |
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium baking potato |
1/2 cup shallot, chopped |
6 -7 stalks celery |
3/4 cup dry white wine |
4 cups chicken broth |
1/2 cup half-and-half |
salt and pepper, to taste |
crouton, garnish if desired (optional) |
Directions:
1. In a dutch oven melt the butter with the olive oil. Add the onions and potatoes and cook over medium heat for about five minutes. To the potato and onion mixture add the celery and shallots and cook for an additional five minutes.
2. Slowly pour wine into the vegetables and bring to a boil. Boil for about three minutes than add chicken broth. Cover dutch oven and simmer for approximately one hour or until the vegetables are tender.
3. Remove from heat and let set for about 20 minutes or until mixture is cool. Pour soup in batches into a blender and blend until smooth. Return blended soup to the dutch oven and heat to a simmer. Add half and half, stirring until well combined. Season with salt and pepper to taste and serve with a crouton garnish.
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