Cool elegance – the first day of summer in the glass and on the plate
When we think of wine with food, we often think of gazpacho and tomatoes first. Yet the cold pea and mint soup is one of the most elegant spring dishes of all – fresh, bright green, with a sweetness that immediately evokes spring and a minty freshness that awakens the palate. The salmon trout tartare on top brings iodine-fresh sea freshness and a gentle fattiness that grounds the soup. The matching wine pairing must keep up with this freshness – no heavy wine, no wood, no opulence. A Sauvignon Blanc from Sancerre, which speaks the same language as peas and mint with its elderberry, grapefruit and herbal spice, is not only the obvious choice here, but a must. This recipe works just as well as an elegant starter as it does as a light main course on a warm spring day.
Ideal wine pairing: Sauvignon Blanc AOC Sancerre (Loire, France)
From the limestone and pebbly slate soils around Sancerre in the central Loire comes a Sauvignon Blanc that is more direct and precise in its aromas than almost any other white wine in the world. Elderberry, freshly cut grass, gooseberry, grapefruit, white currant and a hint of chalk – this palette of aromas hits the pea and mint soup on several levels at once. The grassiness of the Sauvignon mirrors the green freshness of the peas, the elderberry communicates with the mint, and the taut acidity cuts through the light creaminess of the soup and cleanses the palate after the salmon trout tartare. On the palate, it shows a tension and length that consolidates and prolongs the freshness of the dish. The minerality of the Caillottes soils – those little white limestones – gives the finish a cool, clarifying note that emphasizes the elegance of the dish.
Further wine recommendations for this dish
Grüner Veltliner Federspiel DAC (Wachau, Austria)
The peppery note and green herbal spice of the Federspiel meet pea and mint head-on. Its freshness and moderate acidity match the light creaminess of the soup, its lightness corresponds to the uncomplicated character of the dish. A harmonious Austrian companion for all those who prefer the Wachau rather than the Loire in their glass for a spring meal.
Muscadet Sèvre et Maine AOC sur lie (Loire, France)
The Atlantic salt freshness and the creamy yeast texture of this Muscadet form a surprisingly harmonious combination with the salmon trout tartare – both have maritime DNA. Its restrained fruit lets the soup take the lead. For all those who prefer a quiet rather than a loud wine in their glass for a cold spring meal.
Albariño DO RíasAixas (Galicia, Spain)
The Atlantic peach and citrus freshness of Albariño and its salty finish are a natural partner for salmon trout tartare. Its lively acidity enlivens the soup without overpowering the minty freshness. A sunny, joyful companion for a sunny, joyful spring day.
Rueda DO Verdejo (Castile-León, Spain)
The aromatic expressiveness of the Verdejo – grapefruit, fennel, white peach, a hint of aniseed – communicates directly with the mint in the soup. Its lively acidity and medium body go well with tartare. A wine that deserves more attention than it gets.
Riesling Kabinett dry QbA (Mosel, Germany)
The most delicate companion of this round: its citrus precision and slate minerality meet the pea and mint soup in a cool, clarifying way – like a cool spring breeze that wakes up the dish. For anyone looking for the lightest and freshest German wine with a cold soup.
You can find more light spring recipes with matching wines on the spring and wine overview page.
The recipe:
Cold pea and mint soup with salmon trout tartare
Cooking utensils
- 1 Mittlerer Topf
- 1 Hand blender or blender jug
- 1 Fine sieve
- 1 Small bowl (for the tartare)
- Tiefe Suppenteller oder Schalen (vorher kühlen)
Ingredients
- 500 g Frozen peas or fresh, split
- 1 Shallot finely diced
- 1 Tbsp butter
- 400 ml Vegetable stock
- 1 bunch of fresh mint Leaves
- 100 ml Cream
- Juice of half a lemon
- Salt white pepper
- 1 tsp sugar
FOR THE SALMON TROUT TARTARE:
- 200 g Salmon trout fillet Sashimi-quality, without skin
- 1 1 tsp lemon juice
- 1 teaspoon olive oil
- 1 Tbsp fresh dill finely chopped
- 1 teaspoon capers finely chopped
- Salt black pepper
- Fleur de sel to finish
Preparation
PREPARATION:
- Cut the salmon trout fillet into very fine cubes (approx. 5 mm), chill.
- Mix all the tartare ingredients together and season with salt and pepper.
- Cover and chill the tartare – do not season too early, as the lemon juice will denature the fish.
COOKING STEPS:
- Sweat the shallot in butter until translucent, but do not brown.
- Add the peas and pour in the stock.
- Simmer for 5 minutes over a medium heat.
- Add the mint leaves and remove from the heat immediately.
- Puree very finely with a hand blender.
- Pass through a fine sieve for a particularly velvety texture.
- Stir in the cream, season with lemon juice, sugar, salt and pepper.
- Allow to cool completely, then chill for at least 1 hour.
DIRECTIONS:
- Serve the soup in chilled deep plates.
- Shape the salmon trout tartare into a dumpling with two spoons and place in the middle of the soup.
- Garnish with fresh mint leaves, dill tips and fleur de sel.
- Pour a thread of good olive oil over the tartare.
- Serve immediately.
SUPPLEMENTS:
- Toasted sourdough bread with butter
- Lemon wedge to serve
- Fresh cress leaves as an additional garnish
