Fennel has a slightly herbal character
which matches nicely with the citrus character of the Sauvignon Blanc. The lemony fruit of the wine helps to cleanse the palate of the moderate creaminess of the soup.
Brush fennel and roast over a grill
2 bulbs of fennel (anise)
1 pint heavy cream (about 1 cup)
1-4 tsp salt chicken stock
1 & ½ Slice fennel
or under the broiler until soft and slightly browned. Puree in food processor or blender with chicken stock, and salt. After blended smoothly as possible strain. Heat before serving adding cream to finish. May be served with the fennel fronds as garnish.
2011 River Ranches Sauvignon Blanc