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.
In a medium size sauce pan, sauté the onion in the olive oil over medium heat for 3 minutes. Add the shelled peas and the vegetable stock. Bring to a boil and reduce to a simmer for 10 minutes. Puree onions, peas and enough of the cooking liquid in a blender until you achieve a nice smooth soup consistency. Add cream to enrich if desired. Season with the salt, pepper and wine. Chill quickly over an ice bath. Reserve in the refrigerator.
To make the salad:
Mix everything together at the last minute and place a small mound in the center of the soup.
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