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Ingredients
- 1/4 cup olive oil
- 4 large white onions thinly sliced
- 1 leek white and pale green parts only, thinly sliced
- 2 celery stalks chopped
- 4 garlic cloves
- 1 serrano chile seeded, chopped (this is optional)
- 2 tbsp ginger chopped and peeled
- kosher salt
- 1/2 cup dry white wine or chicken stock
- 1 cup heavy cream whole milk can be substituted
Ingredients
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Instructions
- Heat oil in a large pot over medium-high heat.
- Add onions, leek, celery, garlic, (chile), and ginger; season with salt.
- Cook, stirring often, until soft (do not let brown), 10 - 12 minutes.
- Add wine or stock to pot, bring to a boil, and cook until reduced by half, about 4 minutes.
- Reduce heat to medium, cover and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes.
- Let cool slightly, then puree in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt.
- Reheat soup in clean pot. Serve with fontina bread.
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