Farm Fresh Pick of the Week: Peas

Friday, April 27, 2012 8:00

Kristen’s Fresh Pea Soup

by Casey Pukl

Up until this week, I thought peas could be used for two things:

1. Adding color to rice or quinoa.

2. Icing my knees, head, or any other injury that requires an icepack… also known in our house as the, “pea pack.”

Fortunately Sous Chef Kristen Burman has once again come to rescue my meager cooking skills and teach me (and you!) another awesome dish! This week, it’s all about fresh peas and a fabulous wine pairing you won’t want to miss!

Spring Pea Soup
Mint, Feta Cheese, Pea Tendrils

Not only does this soup look like spring, but it tastes as fresh as it looks! Pea soup is a classic recipe, but this isn’t your mother’s pea soup. This week, Kristen put her own unique twist on this classic, and it’s a winner!

To make this at home, you’ll want to start with a basic mirepoix (mixture of roughly chopped onions, celery, and carrots). Sweat the mirepoix along with some finely chopped garlic, thyme, and bayleaf. Next, add chicken stock and boil until the vegetables are soft. Once the vegetables are soft, remove the mixture from the heat and let it cool to at least room temperature.

Next, add your peas (fresh or frozen will work!), mint, and a bit of cream to the chicken stock. Blend the mixture until creamy and smooth. Reheat before serving, and top with fresh pea tendrils (aren’t they gorgeous?) and a bit of feta cheese.

Not only is this soup simple to make, but it’s pretty healthy to boot!

 Wine Pairing: Pinot Grigio, Erste + Neue, Alto Adige, 2010

This is not your typical pinot grigio by any stretch of the imagination. While pinots are usually lighter, crisper, and drier than other whites, we found this one to be on the creamier side texturally.  There’s a lot going on here, yet it all pairs beautifully into a mellow, quick finish. Beverage manager Marc Canzoneri says, “It’s really well structured. There’s a really pleasant harmony between the body and tartness of this one.”

The nose is quite gentle with hints of wet stone, green tea, and floral notes. This wine is ripe with strong flavors of baked apples, grapefruit, and key lime pie. There are also subtle notes of honey and white peach, which balance out the acidity beautifully.

If you’re one of our visitors from afar, be sure to let us know how your culinary adventures go with this week’s recipe! Take pictures and send them over to our Facebook page! We’d love to see your take!

If you’re in the San Diego area, be sure to come on down and give this week’s Farm Fresh pairing a try! Weekend highlights include funk legends ConFunkShun tonight for 2 shows, Strunz & Farah on Saturday at 7:30, Griffin House at 9:30, and John McEuen & Sons on Sunday night at 7!

Next week we’ve got a night of San Diego’s best local bands on Monday hosted by Cathryn Beeks, actress/producer and now singer Rita Wilson debuts on Tuesday, and Nickel Creek’s Sara Watkins on Wednesday!