Big Sky Recipes: The Peaks' Tomato Fennel Soup
Winter. It can mean a lot of different things to different people. Here at Big Sky Resort it means old friends you can't help but leave behind on powder days. It means forgetting about everything else but the perfect blue sky, the beautiful landscape, and the amazing powder stash you found. It means pushing the limit on and off the mountain. As a chef in this wonderful place, winter means world class food.
Perhaps you caught an early tram and spent the day skiing tree lines and meadows in deep untouched snow. Before you know it, it's 4 p.m. and you are really hungry. Looking more like an abominable snowman then a ski bum, you ski the 4,000 vertical feet to the base. At Big Sky Resort there are nine restaurants to choose from, and you plan to try them all someday. Today, The Peaks catches your eye.
Welcomed like an old friend, you chat with the manager about your day. You find yourself saying things like "rad" and "gnarly," and you like it. As you glance over the menu, one thing catches your eye. Maybe it's the altitude, the non-recycled air, not hearing a single phone ring all day, or the fact that you just had your first powder day, but you feel like a kid again, and you order the tomato soup.
This hand-crafted masterpiece created by Chef Bockelmann, has a Montana flare and a deep heart-warming-goodness. Topped with sage infused cream and made with the finest ingredients, this soup will warm even the coldest 10-year-old or grown-up.
Once you've had a bowl of this tomato soup you'll be craving it on even slightly chilly afternoons.
Tomato Fennel Soup-Serves 8
Olive Oil - 1 tablespoon
Tomatoes - Cored, Cut in 1/2, Roasted 7.5 pounds
Onion - Large Dice 0.5 pound
Celery - Large Dice 0.5 pound
Fennel - Cleaned Bulbs - Large Dice 1 pound
Fresh Garlic - Sliced 3 cloves
Fennel Broth - .5 quart
Parmesan - 3 ounce
Sugar - pinch
Salt - pinch
Pepper - pinch
Roast Tomatoes in 400 degree oven. Sweat Onion, Celery, Fennel, and Garlic in soup pot. Add Roasted Tomatoes, Fennel Broth, and Parmesan also add the salt, pepper and sugar to taste. Simmer for one Hour. Puree soup in Blender. Strain through small-hole China cap (funnel-like sieve).
Fresh Sage Infused Cream (takes more than 12 hours)
Heavy Cream - 1 cup
Fresh Sage - leaves .25 ounce
Shallots - small dice .5 ounce
Canola Oil - 1 teaspoon
Lemon Oil - 1 drop
Sweat Shallots in medium sized sauce pan, Add cream and bring to simmer. Take off heat and add Sage, place in a covered container and let steep overnight. Strain mixture through a chinois (a fine mesh sieve). Add a small Drop of Lemon Oil and whisk until soft peaks.
Pour a big bowl of soup and dollop yourself a healthy helping of the cream right on top. Enjoy. Repeat.
Every morning I wake up not knowing if I'm more excited to snowboard all day, or cook all night. I'll see you out there!