We just opened up seats for Memorial Day weekend. These dates were previously blocked off for a larger event, but we're now back to hosting our regular dinners on Thursday-Saturday (May 25-27) that week. Get your tickets now before they're gone!
Melt the butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes. Stir in garlic, paprika and chile powder. Cook 1 minute.
Add tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook (gently), uncovered, for 30 minutes. Season with salt, the black pepper and Pernod, and simmer 5 minutes longer.
Purée soup in batches using a blender or immersion blender until smooth. Garnish with some crumbled ricotta salata, a few dashes of lemon-infused olive oil, and the reserved fennel fronds. Enjoy!
I'd love to see how you use these newsletter recipes. Please make sure to tag me at @cowbybear on Instagram with a picture and you'll be entered in to win some fun prizes!
I was a six year old bear when I had my first glass of wine. I remember like it was yesterday, stolen from a campsite by my older, bad bear cousin Rico (RIP) . Red wine, I loved the stuff and spent the next year or so devouring campsites, flipping over airstreams and digging through Coleman coolers to find it. Years later when I arrived in France, my love for wine was renewed. French wine opened up my pallet in a way I couldn't have imagined when I was drinking the homemade stuff from Alaska in my youth. My travels have taken me all over the world and I've always made sure to pair the finest wine I can get my paws on with my meals. It's become an obsession that almost rivals food, which is why I created the Wine by Bear program . Along with Sommelier Kaitlin Brooks, we're serving up 6 great wines every other Tuesday night. Our current lineup highlights the 6 Noble Grapes , and I asked Kaitlin to write a guest post about a couple of the varietals.