Wine is so complex on its own that people study their whole lives to master the art of the sommelier. So instead of trying to explain to you all the subtle nuances and hundreds of ways to cook with wine, let’s focus on one really good one!

One of the first recipes I learned to prepare as a young and enthusiastic kitchen apprentice was a “beurre blanc” - a white wine based sauce finished and thickened with cold butter. I remember standing beside the stove, out of the way. I was in awe as the saucier working the fast paced station, sweated shallots and garlic, deglazed with wine, added aromatics, reduced and emulsified sauces for the dinner service. He handed me a sauce pot, in it was a flavourful reduction that is the base for a classic Beurre blanc. Whisking the butter into the reduction was an eye opening experience.

Each fall when the summer air cools I find myself automatically making soup in an effort to take the chill of the cool evenings in the fall. Although I love hearty and creamy soups I usually keep those for the winter months and instead create medium bodied brothy soups that have fall flavours and tasty intentions. The recipe below brings the delicacy of seafood together with everyday items such as carrots, garlic, tomatoes and celery making it as simple to prepare as it will be to enjoy. The trick, or should I say the bonus, to this recipe is in the wine.