Fresh spring cuisine with perfect wine pairing
This fresh, light pea and mint soup combines the natural sweetness of peas with the invigorating freshness of mint. A hint of lemon juice makes the soup even livelier and harmonises wonderfully with the flavours of spring. As a savoury contrast, the crispy Parmesan chip provides a subtle salty and spicy note. But which wine goes best with this elegant spring soup? A crisp Sauvignon Blanc or Grüner Veltliner, with their fresh acidity, subtle citrus notes and herbal flavours, provide the perfect balance to the sweetness of the peas and the freshness of the mint.
Which wines go best with this meal?
This soup is characterised by the sweetness of the peas, the refreshing mint and the subtle acidity of the lemon. The parmesan chip adds a strong, savoury component. The ideal wine should have fresh acidity, lively fruit and a fine herbal spiciness to harmonise perfectly with the flavours of the soup.
1st Sauvignon Blanc from the Loire (main recommendation)
➡ Why? Sauvignon Blanc from the Loire impresses with its crisp acidity, fine citrus and gooseberry flavours and subtle herbal spice, which ideally complement the sweetness of the peas and the freshness of the mint. ✔ Recommended region: Loire, France
2. Grüner Veltliner from the Wachau (Austria)
➡ Why? The light peppery flavour of the Grüner Veltliner, combined with a pleasant freshness and minerality, provides a nice counterpoint to the sweetness of the peas and the salty Parmesan chip. ✔ Recommended region: Wachau, Austria
3. albariño from Rías Baixas (Spain)
➡ Why? Albariño convinces with fine citrus notes, mineral freshness and a slight saltiness that harmonises with the creaminess of the soup. ✔ Recommended region: Rías Baixas, Spain
The recipe:
Pea and mint soup with crispy parmesan chips
Cooking utensils
- 1 Cutting board & knife
- 1 Large pot
- 1 Blender or mixer
- 1 Baking tray & baking paper
Ingredients
For the pea and mint soup:
- 300 g Fresh or frozen peas
- 1 small onion finely diced
- 1 Garlic clove finely chopped
- 500 ml Vegetable broth
- 100 ml Cream or coconut milk Optional for extra creaminess
- 1 Tbsp olive oil
- ½ teaspoon salt & pepper to taste
- 1 Handful of fresh mint roughly chopped
- Juice of ½ lemon
For the Parmesan potato chips:
- 50 g freshly grated Parmesan cheese
Preparation
Prepare the soup:
- Heat the olive oil in a large pan and sauté the onions until translucent.
- Add the garlic and sauté briefly.
- Add the peas and pour in the vegetable stock. Simmer for 5-7 minutes until the peas are soft.
- Remove from the heat, add the mint and lemon juice.
Puree the soup & season to taste:
- Finely puree the soup with a hand blender or mixer until it is creamy.
- Stir in cream or coconut milk to taste and season with salt and pepper.
Bake the parmesan potato chips:
- Preheat the oven to 200 °C (top/bottom heat).
- Place the Parmesan in small heaps on a baking tray lined with baking paper and flatten slightly.
- Bake for 5-7 minutes until the chips are golden brown and crispy.
- Leave to cool and carefully remove from the baking paper.
Serve:
- Pour the soup into bowls.
- Garnish with fresh mint and a squeeze of lemon juice.
- Serve the crispy Parmesan potato chips as a topping or side dish.
Recommended side dishes
- Toasted ciabatta with garlic oil
- A light rocket salad with lemon dressing
- Baked sweet potato wedges as a savory addition
