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A hearty blend of Yukon gold potatoes, celery, carrots, yellow onion, garlic, thyme
and heavy cream; this soup recipe is from Executive Chef Steve Pickell, of the award-winning
Cafe Champagne, at Thornton Winery in Temecula, CA
1 tsp. dried thyme
1/4 cup olive oil
1/2 cup celery, diced
1/2 cup carrots, diced
2/3 cup yellow onion, diced
3-4 Yukon Gold Potatoes, peeled and chopped
1 clove garlic, minced
1-2 quarts chicken stock
1 cup heavy cream
Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until
vegetables are soft, 4-5 minutes.
Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or
until potatoes are fully cooked.
Add heavy cream, puree until very smooth and season with salt and pepper.
Chef Steve Pickellis the Executive Chef of the Four-Star, Gold Medal Award-Winning
gourmet restaurant - Café Champagne at Thornton Winery in Temecula Valley's Wine
Country in Southern California. Thornton Winery combines old world style with new
world taste to create award-winning and premium varietal wines. Learn more & Shop
for Thornton Wine online at: www.ThortonWine.com