- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- Gretchen Allison
Ingredients
- 1/2 cup Butter
- 4 large Organic Yellow Onion chopped
- 2 cups White Wine
- 1 Organic Carrots peeled and sliced
- 2 stalks Celery
- 10 Organic Tomatoes fresh
- 2 Star Anise
- 1/8 teaspoon Cloves
- 1 handful Organic Cilantro or basil
- 3 quarts Beef Stock or chicken stock (as needed)
- 1 Bay Leaf
- Soy Sauce
- ground pepper to taste
- 1 cup Cream
Herb Pesto
- 1/2 cup Parsley leaves
- 1/2 cup Organic Cilantro leaves and stems
- 1/2 cup Basil leaves
- 1/2 cup Olive Oil
- 1 1/2 tablespoons Organic Lemon juice (to taste)
- 1 clove Organic Garlic
- 1/2 cup Pine Nuts lightly toasted
- Salt
Sour Cream Garnish
- 3 tablespoon Sour Cream
- 1 tablespoon Cream or water
Directions
Melt the butter in a large non-reactive pot. Add the onions and saute quickly, stirring constantly until browned around the edges. Add the wine and reduce the heat. Allow the wine to evaporate and continue to cook the onions slowly until well browned. Add the remaining ingredients through the bay leaf and simmer for at least an hour, until the veggies are soft. Puree in a blender and strain. Season with soy sauce and pepper. Thin with a little more stock if needed. Add the cream. Re-heat to serve. Ladle into warm bowls. Dollop with a spoon of herb pesto and drizzle with thinned sour cream.
Herb Pesto
Puree all ingredients in a food processor. Leave slightly coarse. Adjust seasoning.
Sour Cream Garnish
Mix well.
