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Creamy, subtle flavor.
Heat the oil in a large pot. Add onion and garlic. Cook over medium heat for 10 -12 minutes; the onion and garlic will begin to caramelize. Add the wine, cover, reduce heat, and cook for 10 minutes, stirring occasionally. Add the stock and bay leaf.
Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the bread and allow the soup to sit without heat for 10 minutes. Remove the bay leaf.
In batches, pour the soup into the blender and puree until smooth. Add the cream and salt and pepper to taste. As each batch is pureed, pour into another pot. Keep warm over low heat. Garnish with the cheese (if desired).