Fino Sherry, a dry white wine made from Palomino grapes, pairs beautifully with this rich Oloroso cream soup. The Fino balances the fattiness of the cream and butter, while simultaneously bringing out the flavor of the truffles and complementing the slight nuttiness of the Gruyere.
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Juan Carlos Oloroso Cream Soup
pMake a rich consommé. Melt the butter in a pan and add the flour, stirring constantly with a wooden spoon or whisk. Season with salt and pepper then, still stirring constantly, begin adding the hot consommé little by little, the juice from the truffles and the grated cheese. Allow to cook over a low heat for 30 minutes. Add the oloroso sherry and the cream and cook for 10 minutes more. Check the seasoning and adjust the salt, wine and pepper if necessary, then pass the soup through a sieve before serving. This cream soup should be slightly thick but very smooth and light, and taste distinctly of oloroso. Serve in a soup cup garnished with truffle and a little very finely chopped poultry meat (from the consommé)./p
