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Chilled English Pea Soup with Fennel Salad

Recipe Date:
May 17, 2017
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)

This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.

Ingredients
  • Soup
  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion, minced
  • 4 cups shelled fresh English peas (from about 4 pounds unshelled) or frozen petite peas
  • 3 cups rich vegetable stock or water
  • 2 tbsps heavy cream (optional)
  • pinch of kosher salt and freshly ground white pepper
  • 1 tbsp SIMI Sonoma County Chardonnay
  • Salad
  • 1/4 fennel bulb, shaved paper-thin
  • 1/4 English cucumber, halved lengthwise, seeded and cut into 1/8 inch half moons
  • 12 fresh tarragon leaves, very finely sliced
  • 1/2 bunch fresh chives, chopped
  • pinch of kosher salt and freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh lemon juice
Directions

Soup:

To make the soup, in a saucepan, warm the olive oil over medium heat. Add the onion and sauté until soft, about 3 minutes. Add the peas and stock, raise the heat to medium-high, and bring to a boil. Lower the heat to a simmer and cook for 10 minutes. The peas should be very tender.

Remove from the heat and drain into a sieve placed over a bowl. Add the contents of the sieve and about 2 cups of the liquid to a blender. Puree until smooth, adding more of the liquid as needed to achieve a smooth, fluid soup consistency. If desired, blend in the cream to enrich the soup. Season the soup with the salt, pepper, and wine.

Transfer the soup to a large pitcher, cover with plastic wrap, and refrigerate for at least 1 hour or up to 1 day before serving.

To Serve:

When ready to serve, make the salad. In a bowl, combine the shaved fennel, cucumber, tarragon, and chives and toss to mix well. Season with the salt and pepper, drizzle with the lemon juice and olive oil, and toss to coat evenly.

Remove the soup from the refrigerator, taste, and adjust the seasoning as needed (chilling the soup dulls its aroma and flavor). Divide the chilled soup among six individual serving bowls and place a small mound of the salad in the center of each bowl. Garnish with the fennel fronds, tarragon, and pea shoots, if desired.

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