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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 onion, minced
  • 4 cups shelled fresh English peas or frozen peas
  • 3 cups rich vegetable stock or water
  • 1 oz heavy cream (optional)
  • pinch of salt and white pepper
  • 1 tbsp SIMI Sonoma County Chardonnay
  • Salad
  • 1/4 fennel bulb, shaved thinly
  • 1/4 English cucumber, halved, seeded and cut into 1/8 inch half moons
  • 12 tarragon leaves, cut into very thin slices
  • 1/2 bunch chives, chopped
  • pinch of salt and pepper
  • 3 tsps extra-virgin olive oil
  • 1 tsp lemon juice
Directions

Soup:

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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