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ALL RECIPES

English Pea, Leek and Fennel Soup

  • Pair with Sauvignon Blanc
Primary Ingredients

2 cups of leeks (3/4” dice half moons)

2 cup medium diced fennel

4 oz butter

1/2 cup white wine

3 cups qt chicken stock

4 cups peas (blanched and shocked)

3/4 cup crème fraiche

Salt to taste

Primary Technique
  1. Sweat leeks and fennel in butter until soft (no color)
  2. Add wine and reduce by half
  3. Add stock and bring to simmer and simmer for 5 minutes
  4. Whisk in crème fraiche
  5. Allow it to cool to room temp
  6. Blend on high setting with peas
  7. Pass through soup-strainer and season to taste with salt.
soup
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Thursday – Monday | 10 AM – 5 PM | Click Here For Holiday Hours
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Wine Experiences Currently Unavailable

For the well being of everyone and in accordance with the California Department of Public Health’s Stay-Home Order, all wine experiences will be temporarily closed through January 9, 2021. 

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