Recently in Soup Category

Submitted by: Chef Robin Lehnhoff-McCray, Korbel Champagne Cellars

A bit of warm comfort food paired with a glass of Korbel Champagne can go a long way!

Ingredients:

• 2 T sweet butter
• 2 lbs carrots, peeled and chopped
• 2 inch knob, fresh ginger root
• 1 cup chopped yellow onion
• ½ cup chopped celery
• 2 tsp chopped fresh garlic
• 2 cups Korbel Brut
• salt and pepper to taste
• 8 cups chicken stock
• 1 cup sour cream or crème fraiche

Submitted by Korbel Champagne Cellars

A chilly weekend demands a wonderful, warming Chowder which pairs beautifully with Korbel Blanc de Noirs.

Recipe: Corn, Coconut, and Fennel Chowder
Wine Pairing: KORBEL Blanc de Noirs

Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Recipe Name:  Thai Curry Butternut Squash Soup

Wine Pairing: Kenwood Vineyards Russian River Gewürztraminer

Try this butternut squash soup recipe that is sure to warm you up on a breezy Autumn day. Once you're done and ready to eat, pair this tasty soup with a glass of chilled Gewürztraminer.

Ingredients:

• 1 butternut squash (2-3 pounds)
• Kosher salt and black pepper
• 1 T red Thai Curry paste*
• 1 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp chopped garlic
• 2 T olive oil
• 8 cups chicken or vegetable stock
• 2 cups coconut milk

Instructions:
Cut squash in half and sprinkle with salt and pepper. Place in a 400º oven for 30-40 minutes, or until tender. Remove from the oven and let cool enough so that you can peel off the outer skin (discard) and chop the pulp of the squash.

In a large pot, sauté the onion, carrot, celery, garlic and curry paste in the olive oil until vegetables are soft. Add the squash and simmer for 5 minutes. Add the stock and bring to a boil. Simmer for 20 minutes. Add the coconut milk and puree in a blender until smooth. Reheat and serve.

Serves 6

Submitted by Chef Robin A. Lehnhoff-McCray. Korbel Champagne Cellars

Enjoy this delicious Chilled Avocado Soup with our lovely Korbel Chardonnay Champagne.

Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray


Enjoy this delicious Ceci Bean Soup with Pancetta and Rosemary with our lovely Korbel Rouge Champagne.

Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars . . . taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.

Submitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Merlot

Executive Chef Dave Bush says: "I like to serve this item as either a first course or a side dish, alongside a nice grilled steak or roast. The subtle earthiness of our St. Francis Sonoma County Merlot is enhanced by the sweet cippolini onion and mushroom ragout.  With the addition of the balsamic syrup, lush undertones of dark fruit are brought to the forefront."

Recipes from Circulon Cooks ~ Pumpkin, Ginger and Toasted Macadamia Soup By Sally James Photography by Horticulture Australia Limited

This is what I call my "healthy indulgent soup", using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!

Serves 4

INGREDIENTS

• 2 tablespoons olive oil
• 1/3 cup roughly chopped raw macadamia nuts
• 1 small white onion, chopped
• 1 tablespoon grated ginger
• 2 cups diced pumpkin or squash
• 1 apple, peeled and chopped
• 3 cups chicken stock
• Roasted macadamias, to garnish

DIRECTIONS
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden. 

2. Add the pumpkin (or squash) and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft. 

3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy.  Add more of the cooking liquid to bring to desired consistency.

Reheat and serve in bowls scattered with extra macadamias.

Submitted by: Chef Brandon Sharp of Solbar - Solage Calistoga

Chef's Note:
We've gone vegan with several of our seasonal soups--tomato, corn, carrot--and ended up with a tomato soup that tastes more like tomato than tomatoes do. (Make up the difference with a grilled cheese).

Ingredients:

• 1 Yellow Onion, medium dice
• 1/4C Blended Olive Oil
• 1 Bunch Fresh Basil, tied with 4 sprigs Thyme and
• 4 of Marjoram
• 2 Clove Garlic, micro-planed
• 5 Overripe Heirloom Tomatoes, cored and cut in large chunks
• 1/2 T Salt
• 1 t Balsamic Vinegar
• 1/4 C Extra Virgin Olive Oil

Method:
In a large sauce pot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10 -15 minutes or until tomatoes are broken down. Drizzle in balsamic vinegar, remove herbs and blend soup, pouring in extra virgin olive oil.

Makes 6 portions.

See MORE RECIPES by Chef Brandon Sharp.

Submitted by Chef Robin Lehnhoff-McCray
Korbel Champagne Cellars

Looking for a quick, easy, and refreshing meal to serve this summer season? Try our Wine Country Gazpacho paired with our Korbel Natural Champagne.

INGREDIENTS

• 3 cups Fresh Summer Tomatoes, chopped
• 3 cups canned Italian Pear Tomatoes
• 2 cups Cucumber, peeled, seeded and chopped
• 1 cup Red Onion, chopped
• ¼ cup Fresh Garlic, chopped
• 2 Jalapenos, seeded and minced*
• 3 cups Tomato Juice
• ½ cup Cilantro, chopped
• ½ cup Parsley, chopped
• ½ cup Aged Red Wine Vinegar
• ¼ cup Extra Virgin Olive Oil
• salt and pepper to taste
  

Submitted by Chef Robin Lehnhoff-McCray, Valley of the Moon Winery

It is finally fresh pumpkin season, one of my favorite times of year for soup. This pumpkin soup recipe is prepared with fresh pumpkin along with good quality curry spices. These flavors pair perfectly with the light floral, fruity notes that the Pinot Blanc embraces and finishes nicely with the coconut milk to add balance to the wines acidity.

Submitted by Timber Cove Inn ~ Sonoma

8 smoked Roma tomatoes (cut in half and smoked for ½ hour, or fresh tomatoes if desired)

Ingredients:

• 1 large Walla Walla sweet onion
• 2 oz. Vegetable oil
• 2 to 4 Chipotle peppers (chopped)
• 1 zucchini (diced)
• 1 yellow squash (diced)
• 2 stalks celery (cut on a bias)
• 2 small carrots (peeled and cut on a bias)
• 1-cup pork stock (use chicken if unavailable)
• 1-cup tomato juice
• Ground black pepper to taste
• Kosher salt to taste
• 20 sprigs fresh cilantro

Nothing is better on a cold, winter evening then a hearty soups or stew. Share with us your favorite and see below for other recipes. Grab a baguette or garlic bread and happy soup eating!

Butternut Squash w/ Blue Cheese Timbale
St Francis Winery & Vineyards, Sonoma Wine Country

Lentil Soup with  Herbed Yogurt
"This is a hearty soup that is just delicious. Feel free to sprinkle a little more Mystic Moroccan Herb Rub as a garnish along with the yogurt if you so desire." - Made in Napa Valley

French Onion Soup
"Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. To make it, you'll need six sturdy ceramic bowls that may be safely placed under the broiler. This recipe is based on one in Bistro Cooking by Patricia Wells (Workman, 1989)." - Saveur Magazine

Beef, Beer, and Barley Stew
"I added white potatoes and left out the last step of beets and horseradish. I also added roux at the end to thicken the broth up a bit. The result was a hearty, tasty and soul-satisfying stew that was perfect for a rainy winter night. " - MyRecipes.com

White Bean Soup w/ Bacon and Herbs
"A great recipe...Thick and hearty with fresh flavors from the herbs. I used the quick soak method (bring beans to a boil then let sit for an hour, drain and rinse) and it came out perfect. I did not add all of the fat back in (just a drizzle), but scraped the pan and deglazed thoroughly for flavor" - Food & Wine

Syrah Restaurant
Chef :Josh Silvers

INGREDIENTS

• ½ cup Carrots diced
• ½ cup fennel diced
• ½ cup onion diced
• ½ cup celery diced
• ½ cup mushrooms diced
• ½ tea. Garlic minced
• 2 cups chopped shucked Hog Island Sweetwater oysters
• 1 oz pernod
• ½ cup white wine
• 3 tbl. Butter (unsalted)
• 2 cups water
• 2 cups cream
• 1tsp.taragonne chopped
• 1 tsp. Italian parsley chopped
• S & P to taste
• Tabasco

Method:
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve

Le Crème de Tomatoes en Croute
(Cream of Tomato Soup in Puff Pastry)