2005 Chardonnay – White Bean Bisque with Winter Pesto

2005 Chardonnay – This French-style Chardonnay was barrel fermented and ‘sur lie’ aged for 10 months in small oak casks. Aromas of citrus and passion fruit lead to a long, spicy, vanillin finish.

White Bean Bisque with Winter Pesto

½ cup olive oil
¼ cup minced shallots
3 ribs diced celery
3 diced carrots
1 cup chopped mushrooms
3 chopped garlic cloves
2T dried Italian seasonings
4T chopped fresh thyme
1T salt and black pepper
1 cup white wine
4 cups vegetable stock
2 cans (15oz each) white beans (drained & rinsed)
juice of ½ lemon
¼ cup butter

Winter Pesto
1 cup flat leaf Italian parsley
1 clove garlic
½ cup olive oil
½ cup grated parmesan
2T lemon zest
salt and pepper to taste

Heat a large soup pot over medium-high heat.

Add the olive oil, shallots, celery, carrots and mushrooms.

Sauté 5 minutes.

Add the garlic, dried and fresh herbs, salt and pepper and sauté another minute.

Stir in the wine and stock.

Add the beans.

Bring to a boil.

Reduce heat to medium-low, cover, and simmer for 30 minutes.

Place soup in a blender (or use a hand blender) to puree approx ¾ (I prefer to leave a bit of beans and vegetables whole) of the soup.

Add lemon juice.

Cook uncovered over medium heat for 30 minutes.

Stir in butter.

Winter pesto: blend parsley, garlic, olive oil, parmesan, lemon zest; salt and pepper to taste.

Serve soup topped with the winter pesto.

Serves six.