Rosedale Farms & Vineyards

25 East Weatogue Street | Simsbury CT 06070 | 860-651-3926

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Chilled Rosedale Farms Pea Soup

Chilled Pea Soup


  • 1 cup leek, minced
  • 2 tablespoons unsalted butter
  • 3 cups hot vegetable stock
  • 3 cups fresh peas (about 3 pounds unshelled)
  • Salt to taste
  • 1 cup heavy cream
  • 1/2 cup fresh mint, minced
  • Garnish
  • Pea Tendrils, Crème Fraiche, and Prosciutto Chips


In a large saucepan, cook the leek sin the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with fresh pea tendrils, a dollop of crème fraiche and prosciutto chips (oven dried sliced prosciutto).