Tomato Star Anise Soup

Ingredients

• 1/2 cup butter
• 4 large organic yellow onion, chopped
• 2 cups white wine
• 1 organic carrot, peeled and sliced
• 2 stalks celery
• 10 fresh organic tomatoes
• 2 star anise
• 1/8 teaspoon cloves
• 1 handful organic cilantro or basil
• 3 quarts beef stock or chicken stock (as needed)
• 1 bay leaf
• Soy sauce
• Ground pepper to taste
• 1 cup cream
• 1/2 cup parsley leaves
• 1/2 cup organic cilantro leaves and stems (for herb pesto)
• 1/2 cup basil leaves (for herb pesto)
• 1/2 cup olive oil
• 1 1/2 tablespoons organic lemon juice (to taste)
• 1 clove organic garlic
• 1/2 cup pine nuts, lightly toasted
• Salt
• 3 tablespoon sour cream
• 1 tablespoon cream or water

Directions

1. Prepare the herb pesto: Puree the parsley leaves, 1/2 cup cilantro leaves and stems, 1/2 cup basil leaves, olive oil, lemon juice, garlic, and toasted pine nuts. Leave slightly coarse. Adjust seasoning. Set aside.
2. Mix the sour cream and cream or water well. Set aside.
3. Melt the butter in a large nonreactive pot.
4. Add the onions and saute quickly, stirring constantly until browned around the edges.
5. Add the wine and reduce the heat. Allow the wine to evaporate and continue to cook the onions slowly until well-browned.
6. Add the next 8 ingredients, from the sliced carrot to the bay leaf, and simmer for at least 1 hour, until the vegetables are soft.
7. Puree in a blender and strain.
8. Season with soy sauce and pepper. Thin with a little more stock if needed.
9. Add the cream.
10. Reheat to serve. Ladle into warm bowls. Dollop with a spoon of herb pesto and drizzle with thinned sour cream.