- 2 tbsp olive oil
- 1 medium onion -or- 3 medium shallots -or- 1 medium leek (white and light green parts only), chopped
- 2 tbsp white wine
- 1 1/2 pounds vegetable, sliced thin or cubed small
- 2 c. broth
- 1 tsp salt
- 1-1.5 c. milk
Heat oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add white wine and vegetable; stir constantly and cook until wine evaporates, about 30 seconds.
Add broth, salt, pepper to taste, to saucepan; bring to boil. Reduce heat to simmer; cover and cook until vegetables are tender, about 20 minutes.
Ladle soup mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)