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.