Chilled Spring Pea Soup
Recipe Courtesy of St. Supéry Estate Chef
3 tablespoons extra-virgin olive oil
1 clove garlic, lightly crushed
1 1/2 cups sliced leek, white and pale green parts only
½ cup dry white wine
2 1/4 cups chicken stock mixed with 2 1/4 cups water
1/2 cup heavy cream
4 1/2 cups shelled English peas (about 4 1/2 pounds unshelled)
3 tablespoons coarsely chopped fresh Italian flat-leaf parsley
1 teaspoon minced fresh thyme leaves
Freshly ground black pepper
Crème fraîche, fresh mint, basil, finely sliced fresh chives, and/or crispy prosciutto, for garnish
Heat the olive oil in a large saucepan over moderate heat. Add the garlic and let it sizzle for about 1 minute, then add the leek. Stir often while cooking until soft, about 8 minutes. Do not let them brown. Add white wine and cook until reduced by about half. Then pour the diluted stock into the saucepan and bring to a simmer.
Add the heavy cream and peas bring to a simmer. Maintain a gentle simmer and cook until the peas are just tender, about 8 minutes. Add the parsley and thyme and simmer for 1 minute longer, then remove from the heat. Transfer in batches to a blender and puree, adding more of the stock-water mixture as needed to thin the soup to a pleasing consistency. Pour soup into a bowl set in an ice bath and stir until cooled (we want to cool it down as quickly as possible). Serve soup with optional garnishes.
Wine Pairing: Napa Valley Estate Virtú
Refreshing and light, this soup is perfect as an appetizer shot or a first course with 2015 Dollarhide Estate Vineyard Virtú. Pairing it with a bacon and chevre grilled cheese makes for a delightful brunch or light lunch.
Hors D’oeuvres, Appetizer, First Course
A great wine to celebrate
Mother’s Day, Summer