This winter staple will warm your heart!


  • 2 Tbl spoon Fennel Seeds – Toasted & Ground
  • 2 Tbl spoon Coriander Seeds – Toasted & Ground
  • 3 Bay Leaves
  • 1 Ham Hock
  • Butter/Olive Oil (as needed)
  • 4 Lg. Yellow Onions – Rough Chop
  • 3 Lg. Jumbo Carrots- Rough Chop
  • 2 Celery Hearts – Rough Chop
  • 4 Lg. Garlic Cloves – Minced
  • 2 Cup Tomato Paste
  • 1/2 Cup Brown Sugar
  • 2 – #10 Cans San Marzano Style Tomatoes
  • 3 Dried Poblanos, Reconstituted & Veined (reserve water)
  • 1 Cup Orange Juice Concentrate
  • 2 Qts Vegetable Stock
  • 2 Cup Creme Fraiche
  • 2 Bunches of Fresh Basil – Chopped Fine
  • 1 Bunch of Fresh Thyme – Chopped Fine


Place ham hock, butter and/or 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 along w/ orange juice & 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 hot w/ a dollop of creme fraiche or some of our grated cheddar and our homemade crostini.