Chilled Pea Soup with Mint

A featured Wine Club recipe for Vino Valpredo Wine Co - Fritz Underground Winery.
Chilled Pea Soup with Mint


A perfect dish as an appetizer or main dish. For best results, pair it with the Chardonnay featured in one of our wine clubs!

Yield: 4 - 6
Prep Time: 10 Minutes
Cook Time: 35 Minutes


• 2 Tbs unsalted butter
• 2 shallots, minced
• 3 cups chicken broth
• 3 cups shelled English peas (or frozen)
• 1/2 cup fresh chopped mint
• 1 Tbs sour cream, Greek yogurt or crème fraîche
• Grated zest of 1 lemon
• Olive oil for drizzling


In a large, heavy pot over medium-high heat, melt the butter. Add the shallots and cook until they are soft and fragrant. I sprinkle Kosher salt over them. Cook them for about 5 minutes. Add the broth and bring to a boil. Add the peas (set a few aside for garnish) and cook until they are tender, about 5 minutes. Stir in the chopped mint. Remove from the heat and let cool.

Working in batches, puree the soup in a blender or food processor. Return to the pot and stir in the sour cream, yogurt or crème fraîche. Remove from heat and stir in the lemon zest. Season with salt and pepper. I allow it to cool to room temperature before I set it in the refrigerator to chill completely - a few hours or overnight. When you serve the soup, drizzle about a teaspoon of olive oil over the top.

Recipe provided by Natalia Fritz of Fritz Underground Winery.