Chilled Curried Pea, Greens, and Coconut Milk Soup
White Burgundy from Imagery
This soup is a modified Deborah Madison recipe from her "Local Flavors" book we have on loan from Greg and JJ. We served it chilled like a gazpacho and had it with some fantastic White Burgundy from Imagery Estate. My favorite part of this meal was the wine (maybe a little too 'favorite' for a weeknight!). The soup was OK, but I would omit the curry seasoning Deborah recommends as I think it's a little too heavy for the peas and overwhelms the delicate sweetness. I do love a good chilled soup in the summer, though, so we might give this, or something like it, another try.
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