1/4 pound bacon, cut into 1/4-inch strips
4 tablespoons extra virgin olive oil
1 white onion, chopped
8 garlic cloves, thickly sliced
2 pounds carrots, peeled and cut into 1/2-inch strips
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 cup sherry, Port or Marsala
3/4 cup sour cream
6 small bunches fresh fennel, cut into small pieces, used as garnish
- In a stockpot, heat the olive oil over high heat. Add the bacon and cook until well brown, stirring well about 3-4 minutes.
- Using a slotted spoon, transfer the bacon to a plate linked with a paper towel and set aside.
- Add the onion, garlic, carrots, thyme, and red pepper flakes to the pot and continue to cook over medium-high heat stirring well until the onion begins to soften, about 3-4 minutes.
- Add the wine, bring to a boil and stir well to dislodge the brown bits at the bottom of the pan. Cook until the wine is reduced by 1/2, about 3 minutes.
- Add the chicken stock, bring to a boil then reduce the heat to medium low and cook for 40-45 minutes stirring well every 15 minutes.
- Add the soup, in batches, into a food processor and process it to smooth cream-like consistency. Place the soup back in the stock pot and keep warm.
- Serve the soup in bowls and decorate the top of each bowl with a light drizzle of sour cream, pieces of fresh fennel and pieces of browned bacon.