Purée of Potato Soup • St. Francis Winery & Vineyards

Ingredients

• Chardonnay, Sonoma County
• 3 shallots, cut into rings
• 2 ribs celery, cut into ¼-inch pieces
• ½ bulb fennel, cut into ¼-inch pieces
• 4 oz butter
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
• ⅓ cup white wine
• 40 oz vegetable stock
• 1 bay leaf
• 1 teaspoon white pepper
• 12 oz heavy cream
• Salt to taste
• In a pot, sweat the shallots, celery, and fennel in butter until soft and the butter begins to brown.
• Deglaze with white wine.
• Add vegetable stock, potatoes, bay leaf, and white pepper. Simmer until the potatoes are soft.
• Stir in heavy cream and simmer for 5 more minutes.
• Allow to cool for 15 minutes.
• Blend on high until smooth and pass through a fine metal strainer.
• Season to taste with salt.
• 1 cup diced crispy bacon
• ½ cup thinly sliced spring onions
• ½ cup chopped toasted almonds
• Serve in warm bowls.
• Garnish each serving with spring onions, bacon, and almonds in the center of the bowl.