Chilled Pea & Mint Soup – Tobin James Cellars

By Claire Silver, Owner of Tobin James Cellars

Wine Pairing: Tobin James Cellars Riesling

This is the quintessential spring dish. Fresh. Vibrant. Aromatic. This chilled soup is a breath of freshness with each spoonful. Great for warmer days and light wine, pair this with a glass of Tobin James Cellars Riesling and enjoy the notes of lemongrass, white peach, and dreams of sunny days. It’s also just a really tasty soup.

Ingredients

2 (16 oz.) bags frozen sweet peas (or blanch 6 cups fresh English peas)

1 cup yellow onion, chopped

1 cup plain Greek yogurt

¼ cup mint + fresh sprigs for garnish

2 tbsp chives, sliced

3 tbsp unsalted butter

½ cup olive oil freshly ground black pepper

1 tsp kosher salt, (plus more to taste)

Directions

Melt butter in a large heavy pot over medium heat. Add chopped onion and cook, stirring often, until softened but not browned, (6-8 minutes). Add 1 teaspoon of salt and 2 cups of water, stir to combine, and bring to a boil. Remove from heat. Add peas and 1/4 cup of mint. Stir in yogurt. Purée soup in a blender or in the pot using an immersion blender until smooth. Thin with water if the soup is too thick. Season with salt and pepper and let cool. If you’re making this ahead of time, transfer to a resealable container, cover, and chill at least 2 hours (overnight is best). The soup will keep for up to 2 days in the fridge. To serve, top each bowl with a swirl of olive oil, fresh mint, chives, and black pepper (to taste). If you can buy chives with the blossoms still intact, save some of the flowers for the garnish.