Cream of Chardonnay and Gruyère Soup - Reverence Chardonnay

On our Bordeaux cruise,  we were served a Chardonnay soup that was paired with our Reverence Chardonnay. Recipe research led us to this version that includes Gruyère cheese. This soup makes a great first course.

3 tablespoons butter
¼ cup diced celery
¼ cup diced carrot
¼ cup diced onion
¾ cup flour
1 quart chicken broth
2 cups shredded Gruyère cheese
½ cup heavy cream
1 cup Aver Family Vineyards Reverence Chardonnay
3 Tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
Paprika for serving
Cold green grapes for serving

Melt butter in a Dutch oven.Sauté the carrots and onions and celery until onions and celery are opaque.Put sautéed vegetables and ½ cup of chicken broth into a blender. Purée until smooth. Return mixture to Dutch oven. Sprinkle in the flour and sauté for two minutes. Gradually add in the rest of the chicken stock while whisking to avoid getting lumps. Add in the rest of the ingredients and cook over medium heat, stirring constantly, for 12-15 minutes. Serve hot, garnish with a pinch of paprika. Serve the grapes on the side.

Adapted from Maria Mac’s recipe on

Mary Mansson