Chilled Pea Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 tablespoon Vegetable or Canola Oil
2 celaery rubs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts only, thinly sliced
5 cups vegetable stock
Salt and freshly ground pepper
1/2 lb sugar snap peas, thinly sliced
Two 10-oz boxes frozen baby peas
1 lemon, juiced
2 teaspoons citric acid (or an additional 1 teaspoon lemon juice)
1 sprig rosemary


In a large sauce pan, heat the oil on low. Add the celery, onion and leek, and cook over moderately low heat, stirring occasionally until softened but not browned, about 7 minutes.
Add the vegetable stock, and a pinch each of salt and pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the rosemary. Using a slotted spoon transfer the vegetables to a blender.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley, lemon juice and citric acid to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Season with more salt and pepper to taste.
Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.

Enjoy your pea soup topped with;
Thinly sliced smoked salmon and chives with Cuvee 20
Crème Frâiche and Lemon Zest with Pinot Gris
Crispy Bacon or Toasted Almonds with Chardonnay



Suggested Pairing: