Cold Minted Pea Soup with NV ‘2014’ Chardonnay
6 cups chicken stock
1 small onion stuck with 2 cloves
1 clove garlic
1 teaspoon fresh tarragon
3 pounds fresh shelled peas or 3 packages (32 oz) frozen peas
Salt & white pepper
1 teaspoon fresh lemon zest
1 cube butter
1 container fresh mint washed leaves pulled and tied in cheese cloth
4 ½ cups plain yogurt (full fat)
Put the chicken stock in a sauce pan with the onion, garlic, tarragon, mint, butter and peas. Cook the peas until they are just tender. Remove and discard the onion and mint packet. Add salt & pepper to taste, and puree in a food processor or blender. After letting the mixture cool, blend in the yogurt & lemon zest.
To make the mint olive oil:
½ cup good quality olive oil
½ cup washed & chopped fresh mint
Store in an air tight container for 2- 3 days in a dark cool place (the refrigerator is too cold). Strain the mint out of the oil and it is ready for use.
Serve soup with a sprinkle of Maldon smoked sea salt and the mint olive oil.