Spring Pea Soup

[Cook456]

What wine would you serve with a Spring Pea Soup?

A stock is made of celery and leeks, with a little garlic, and Chicken Stock. Then cream is added and then the fresh peas and fresh thyme.

Served cold.

[Busboy]

A viogner. Maybe a little chenin blanc. Something lush, viscous and floral.

But that's just me.

[Fengyi]

I've served a hot pea soup with a 1994 Niederhauser Hermanshohle Riesling Spätlese (Weingut Dönnhoff, Nahe) before, which worked well. I'm not sure about it cold - but it should be refreshing.

I usually go with a dry amontillado with richer soups and sercial madeira with lighter ones - but these might overwhelm the sweet pea flavour. Possibly a white Bordeaux? Chenin sounds nice too! With the cream a bit of acidity would be good....hhmmm, maybe a fino sherry? Manzanilla may be a bit too austere....

Just my meanderings.....

Hope it works out well, no matter what you chose!!!

[Brad Ballinger]

Not sure I'd serve wine with that soup. But if it is a must, I'd go with a fino sherry. If you're not a sherry type of person, then a falanghina might be nice.

[KatieLoeb]

I'm with Brad on this one. I don't like to pair soups with a full glass of wine. It's just too much liquid too early in the meal and just fills everyone up too soon.

A small 2 oz. glass of sherry is a much better pairing. I like the idea of a glass of Amontillado or maybe a Palo Cortado.

If you really can't bear not to serve wine then try a Gruner Veltliner from Austria or a Txakoli from Spain. Both pair well with vegetal flavors.