Recipe | Romaine and Sweet Pea Soup

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Romaine and Sweet Pea Soup

We plant our petits pois (little peas) in winter and are rewarded with beautiful blossoms and tendrils by March. This simple soup recipe is a harbinger of spring and can easily be adapted to vegetarian. A finish of hazelnut oil will elevate this dish while allowing these emeralds center stage.

Ingredients

4 Tbsp butter
1 onion, chopped
2 leeks, whites only
1 head of romaine, cut into chiffonade
1 tsp granulated sugar
1 quart chicken stock
1 cup sweet peas
½ cup crème fraîche
¼ cup heavy cream
croutons
salt and pepper

Ingredients

4 Tbsp butter
1 onion, chopped
2 leeks, whites only
1 head of romaine, cut into chiffonade
1 tsp granulated sugar
1 quart chicken stock
1 cup sweet peas
½ cup crème fraîche
¼ cup heavy cream
croutons
salt and pepper

Instructions

serves 8-10

Sauté onions and leeks until translucent. Add lettuce and toss until wilted.

Add sugar, stock, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes.

Purée and strain, then return to a boil. Add peas and simmer 5 minutes.

Combine crème fraîche and heavy cream, then whisk into soup.

Reheat without boiling. Adjust seasoning.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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