Spring Pea Soup & Pinot Gris Reserve

SPRING IN A BOWL

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

Recipe

INGREDIENTS

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

INSTRUCTIONS

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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