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Wine & Food Experience Recipes

Allium Soup

Serves 8
Cakebread Cellars Culinary Team
Pairs well with:
Chardonnay, Cuttings Wharf Vineyard

This rich creamy soup is a great match for our Cuttings Wharf Chardonnay


2 T. butter
2 lb. onions, sliced thin
4 oz. shallots, sliced thin
3 oz. spring garlic, sliced thin
8 sprigs thyme, bundled with string
1 T. salt
4 c. vegetable stock
2 T. cream


Place a medium-sized saucepan over medium heat and add the butter. Once the butter melts add the onions, shallots, garlic, bundled thyme and salt. Using a wooden spoon stir well. Reduce the heat, cover and cook for ten minutes, stirring occasionally to make sure the onions are cooking evenly and with no color. When the onions are soft and translucent, add the stock to the saucepan and bring the soup to a gentle simmer over low heat for ten minutes. Remove the bundles of thyme and discard. Let the mixture cool down partially and then place in a blender and puree. Pass the mixture through a fine-mesh strainer back into the saucepan. Add cream and adjust seasonings if needed. Keep the soup on low heat until ready to serve.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.

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