- 2 tablespoons fennel seeds, toasted and ground
- 2 tablespoons coriander seeds, toasted and ground
- 3 bay leaves
- 1 Ham hock
- Butter or olive oil as needed
- 4 large yellow onions, roughly chopped
- 3 large carrots, roughly chopped
- 2 celery hearts, roughly chopped
- 4 large garlic cloves, minced
- 2 cups tomato paste
- 1/2 cup brown sugar
- 2 #10 cans of San Marzano style tomatoes
- 3 dried poblano peppers, reconstituted and veined
- 1 cup orange juice concentrate
- 2 quarts vegetable stock
- 2 cups creme fraiche
- 2 bunches fresh basil, finely chopped
- 1 bunch fresh thyme, finely chopped
Place ham hock, butter/olive oil in a large stock pot. On medium heat, add onions, carrots, celery and sweat until softened. Add garlic and saute a couple of minutes but do not brown. Add tomato paste and cook about 20 minutes, stirring vegetables and garlic throughout.
Add sugar, tomatoes, peppers, and pepper water alson with orange juice and stock.
Reduce heat and simmer for 90 minutes and check seasoning. Adjust if necessary, then add creme fraiche and take off the heat.
Using a blender or a hand stick blender, carefully puree all to soup consistency. Then stir in fresh herbs and serve. Yield about 2 gallons.
Serve with a dollop of creme fraiche and some of our grated cheddar and out homemade crostini.
Suggested wine pairing: 2014 Grenache Blanc