Sous Chef Courtenay Welter – Miradoro Restaurant


– 6 Walla Walla onions thinly sliced
– 2 Tbsp olive oil
– 2 cloves garlic chopped
– 3/4 cup white wine
– vegetable stock
– 1/3-1/2 cup cream
– salt to taste
– 2 semi ripe peaches diced
– 1/4 cup white wine vinegar
– 1/4 cup water
– 1/8 cup sugar
– Fresh Bay leaf

For Soup:
In a heavy bottomed pot, heat olive oil over medium heat, add sliced onions. Sweat onion, low heat and slowly, taking care not to caramelize them. Season onions with salt. Add chopped garlic, sauté another 5 minutes. De-glaze pan with white wine, cook until dry. Add enough vegetable stock to cover the onions, simmer another 7-10 minutes. Add cream, bring back to a simmer. Remove from heat, and puree in blender. Season to taste with salt, and adjust thickness with vegetable stock. Soup should be pure white, sweet, and thick enough to coat a spoon. Garnish with pickled peaches.

For Pickled Peaches:
Combine white wine vinegar, water, sugar and bay leaf in a pot. Bring to a boil. Remove from heat, cool, pour over diced peaches. Allow peaches to pickle for at least an hour before using.