Ledson Winery & Vineyards

Sweet Potato Soup with Carmelized Fennel & Pomegranate Reduction
paired with our California Caudalies

Ingredients
3 lbs. sweet potatoes
1 onion
2 stalks celery
2 cups cream
2 bulbs fennel
4 cups pomegranate juice

Directions
Reduction:
In a non-reactive pot, reduce pomegranate juice over low heat until syrupy.

Carmelized Fennel:
Peel and thinly slice fennel. Cook over medium heat until carmelized.

Soup:
Roast sweet potatoes in a 350 degree oven until soft. Dice and saute onions and celery until tender. Add peeled sweet potatoes and cover with cream. Bring to a boil. Cool slightly and puree in a blender or food processor until smooth. Season with salt and pepper and garnish with fennel and pomegranate reduction.