Spring Pea Soup & Pinot Gris Reserve


This clean, delicately sweet pea soup is loaded with fresh herbs and a generous dollop of crème fraîche. Serve it chilled as the first course to Easter supper or serve it warm for lunch (this would be delicious with a gooey ham and cheese melt on the side!). Either way, the pairing with our Pinot Gris Reserve is spot on. 

Don’t hesitate to grab a couple of bags petite peas in the freezer aisle. Boiling them for two minutes will insure that they keep their vibrant color. 

Pea Soup with 2019 Pinot Gris Reserve



3         tablespoons butter

2         leeks, thinly sliced and rinsed

4         cups vegetable broth, preferably homemade

6         cups frozen petite peas

1/4      cup flat leaf parsley, chopped 

1/4      cup mint leaves, chopped

3          tablespoons heavy cream

kosher salt to taste

crème fraîche or sour cream for garnish

chives for garnish


Melt the butter in a heavy skillet. Add the leeks, lightly salt them, then sautée until they are tender and lightly browned. Add the vegetable broth and bring to a boil. Then add the peas and boil for two minutes. Remove from heat. 

Add the parsley, mint, and heavy cream. Use an immersion blender (or pour into a regular blender), and purée the soup until it is smooth. Season with salt. 

Ladle the soup into individual bowls, then place a quenelle of crème fraîche in the center of each bowl, arrange the chives on top. Note that this soup is excellent served hot or cold. 

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