' Le Cuvier - WP-Cold Minted Pea Soup

WP-Cold Minted Pea Soup

Cold Minted Pea Soup with NV ‘2014’ Chardonnay

 Soup Ingredients:

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.