Minted Pea Soup with Smoked Salmon
Nick Nairn opts for frozen peas in his delicate soup because they tend to be sweeter and less starchy than fresh peas, not to mention faster to prepare. Nairn often makes the soup in advance; he chills it quickly in an ice-water bath before freezing it to retain the vivid green color. More Recipes With Peas
The soup can be refrigerated overnight.
Gewürztraminer, an Alsatian grape that also produces terrific wines in the Pacific Northwest, has enough body to match this velvety soup, and a rich fruitiness that makes a nice counterpoint to the salty salmon.