Epicurean delights await you aboard our river cruises in France
One of the most delicious aspects of traveling is to indulge in the incredible cuisine of the places you visit. Inspired by French velouté soups, this rich and flavorful cream of Chardonnay soup is made and paired with Chardonnay, of course. Leeks at the peak of their freshness, and the bright sweetness of white grapes combine with butter and cream to create the perfect springtime comfort food. You can serve it as an appetizer or make it the star of the meal, served along with rustic French bread.
CREAM OF CHARDONNAY SOUP
Try our own recipe for Cream of Chardonnay Soup that's often served onboard. Chardonnay contributes the most richness of any dry white wine commonly used for cooking. For rich, creamy soups, wine can provide a welcome note of freshness and contrast - almost like a squeeze of lemon or an extra layer of flavor. The creamier a soup is, the more full-bodied a wine it can take.
3½ tablespoons of unsalted butter
½ cup onions, chopped
½ cup white leeks, chopped
1 cup white flour (or wheat flour)
2 cups Chardonnay
10 ½ cups vegetable stock
1 ½ cups of heavy cream
1 ½ cups of white grapes
½ cup of fresh parsley, chopped
Salt to taste
Pepper to taste
- Wash produce thoroughly
- Chop onions and leeks into small cubes and set aside
- Peel white grapes, remove seeds and slice
- Wash parsley, chop and pat dry
Use a large pot on medium heat to sautéed onions and leeks with butter until golden, then gradually add in the flour to thicken. Pour 1 cup of Chardonnay and all of the vegetable stock. Season with salt and pepper and let the soup simmer for 30 minutes, stirring occasionally. Strain soup through a mesh cloth and add in the rest of the Chardonnay. Add heavy cream to soup. Garnish with warm grapes and parsley before serving.
Makes 10 servings.