- 2 tablespoons salted butter divided
- 1/3 cup chopped onions
- ½ cup dry white wine from Alto Adige region, such as Pinot Bianco
- 6 medium garlic cloves, coarsely chopped
- 2 cups vegetable broth
- ¾ cup light cream
- 1 tablespoon olive oil
- 2 large garlic cloves, thinly sliced
- Salt and ground black pepper to taste
- Dash white wine vinegar, optional
- Fresh chopped parsley for garnish
In 10-inch skillet over medium heat, melt 1 tablespoon butter; add onions. Cook 5 minutes until just tender. Add white wine; heat to boiling. Reduce heat to low; simmer until mixture is reduced by half, 5 to 10 minutes.
To skillet, add garlic cloves and vegetable broth. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered 10 minutes. Stir in light cream; simmer over low heat, until mixture is reduced by half, about 10 minutes.
Meanwhile, in small skillet or saucepan over medium heat, heat oil; add garlic slices. Cook 2 to 3 minutes until garlic is lightly browned and crispy. Set aside.
In blender or food processor, puree mixture and remaining tablespoon butter until mixture is smooth. Add salt and pepper to taste. Add white wine vinegar if desired.
To serve, spoon soup into soup bowls; garnish with toasted garlic slices and chopped parsley. Serves 4.
Serving Suggestions: Serve with cheese from the Alto Adige region such as Alta Badio, Lagrein,Stelvio, Dolomite Konig, a fresh goat’s milk cheese and South Tyrolean Cracker breads (Schuttelbrot). Garnish with edible flowers.
Wine pairing recommendations: Pinot Bianco, Chardonnay or Pinot Grigio from Alto Adige