ROASTED FENNEL & TOMATO SYRAH SOUP
RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 1 Quart
“A flavorful combination set off by the C’est la Vie Syrah. Enjoy this hot or even chilled, with an extra glass of wine in hand. The fennel taste and Syrah’s peppery spice blend well together. Cheers!”
2 Bulbs Fennel, cleaned and cut in large pieces
1 each Onion, peeled and diced large
2 each Celery Ribs, diced small
3 each Garlic Cloves, peeled, whole
1 TB Olive Oil
1 each 28 oz. Can Crushed Tomatoes
8 oz. C’est La Vie Syrah
12 oz. Chicken Broth
1 each Clove, whole
1 each Bay Leaf
4 oz. Heavy Cream
Salt & Pepper to taste
METHOD OF PREPARATION:
1. Place fennel, onion, celery and garlic onto a baking sheet. Toss with olive oil and roast at 400 degrees until caramelized and slightly dark.
2. Place roasted vegetable into a 2 1/2 quart soup pot. Add tomatoes, C’est La Vie Syrah, chicken broth, clove and bay leaf. Simmer 40 minutes.
3. Using a blender or immersion blender, puree the mixture. Add heavy cream and season to taste.
This preparation can be done in advance. Serve either chilled or hot with croutons or potato chips.