St. Francis Winery & Vineyards' Executive Chef Peter Janiak harnesses the beautiful emerging abundance of spring vegetables like peas, leeks and fennel to create a light yet flavorful soup. Try this as your first course for your spring holiday meal alongside St. Francis' zesty Sonoma County Sauvignon Blanc!


  • 2 cups of leeks (3/4” dice half moons)
  • 2 cup medium diced fennel
  • 4 oz butter
  • 1/2 cup white wine
  • 3 cups qt chicken stock
  • 4 cups peas (blanched and shocked)
  • 3/4 cup crème fraiche
  • Salt to taste


  1. Sweat leeks and fennel in butter until soft (no color)
  2. Add wine and reduce by half
  3. Add stock and bring to simmer and simmer for 5 minutes
  4. Whisk in crème fraiche
  5. Allow it to cool to room temp
  6. Blend on high setting with peas
  7. Pass through soup-strainer and season to taste with salt.