Chilled Tomato Fennel Soup

2 oz. canola oil
1 large white onion, medium diced
1 leek, cleaned and trimmed, ¼ inch slices
2 bulbs fennel, trimmed, medium diced
2 cloves garlic, thinly sliced
1 Tbsp. fennel seeds, freshly toasted and cracked
1 cheesecloth satchet with tarragon, thyme, bay leaves and black peppercorns
4 oz. Sauvignon Blanc wine
1 ½ pounds fresh ripe tomatoes, peeled, seeded and roughly chopped
16 oz. vegetable stock or water
4 oz. extra virgin olive oil
3 Tbsp. chopped fresh tarragon

Heat a 6-quart pot over a medium burner.  When hot, add canola oil, onion, leek, fennel, garlic and fennel seed.  Sweat the ingredients for 3-5 minutes, stirring often.

Add the Sauvignon Blanc and satchet.  Reduce the wine by ½; then add tomatoes and stock or water.  Bring the soup to a simmer and cook for 10 minutes, or until the vegetables are very tender.

Blend the soup to a smooth and even consistency and season with salt and freshly cracked black pepper.  Cool the soup to room temperature; then refrigerate in a tightly covered container until served.

To serve, pour soup into chilled bowls.  Drizzle with extra virgin olive oil and sprinkle with freshly chopped tarragon.

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