English Pea, Leek and Fennel Soup • St. Francis Winery & Vineyards
Ingredients
- Pair with Sauvignon Blanc
- Sweat leeks and fennel in butter until soft (no color)
- Add wine and reduce by half
- Add stock and bring to simmer and simmer for 5 minutes
- Whisk in crème fraiche
- Allow it to cool to room temp
- Blend on high setting with peas
- Pass through soup-strainer and season to taste with salt.
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