Mount Aukum Winery's Le Papin A L’echalote

4 tablespoons butter

2/3 cup shallots, chopped coarse

2/3 cup whole milk

6 slices French bread, day old and crust removed, sliced ½ inch think

2 cups heavy chicken stock

salt and pepper

2/3 cup heavy cream

1/3 cup sour cream

1/3 cup chopped fresh parsley

Heat butter in a large pot. Add the shallots and toss briefly in the hot butter without browning.  

Meanwhile, soak the French bread slices in the milk and let stand 10 minutes. Beat with a whisk or add to a blender in order to obtain a purée

Combine the bread puree with the stock then add this mixture to the shallots.

Simmer together 15–20 minutes.

Add Salt and pepper to taste.

Mix in sour cream and heavy cream to the soup mixture.

Add the parsley.

Return to a simmer and serve very hot.