#WVRECIPES

Heirloom Tomato Soup

Heirloom Tomato Soup

In a large pot on medium heat, sweat the onion, carrot, fennel, garlic, coriander seeds and fennel
seeds until translucent. Deglaze with the apple juice and reduce by half.

Add the chopped tomatoes and simmer until cooked through. Add the fresh tarragon and sherry
vinegar at the end and simmer for another 10 minutes.

Puree in a blender and strain through a chinos or fine strainer, season with salt and white pepper to
taste then cool.

In a saucepan bring salted water to a boil. Score an X on the bottom of the reserved heirloom
tomato and blanch just for a minute or until the skin starts to peel away. Drop into your ice bath
and allow to cool. Peel and remove the outer layer of tomato meat, small dice and toss into a
bowl. Mix the diced concasse tomatoes with the fennel fronds, tarragon, Olive oil and season to
taste.

For plating, place a round ring mold into the center of a soup bowl, fill with your diced tomato
mixture, lightly pack and remove mold. Garnish with nice sprig of fennel frond and pour warm soup
tableside to finish.

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Chef Jack Strong's Suggested Pairings:

Matzinger Davies Sauvignon Blanc
Eyrie Vineyards Chasselas
David Paige Pinot Blanc