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All recipes credited to Executive Chef, John McNabb
2 Tbsp. StonyBrook Roasted Pumpkin Seed oil
30 cloves M&V Garlic Farms- Music Garlic Cloves (approx.. 3 heads)
½ Medium Sweet onion, small diced
1 c. Roasted bell pepper, cut into strips
5 Pickled Jalapenos, roughly chopped
3 Tbsp. Chives, finely chopped
1 c. Knapp Pasta White Wine
4 ears Sweet corn kernels, taken off cob
1 c. Parmesan Cheese
1 ½ qts. Heavy Cream
1 ½ tsp. Grapevine Smoked Seneca Salt
1 c. Sour Cream
In a large saucepot, over medium high heat, heat oil. Add diced onion and sautee until translucent and fragrant. Add garlic and stir in roasted pepper strips. Deglaze with Pasta White wine and bring to a simmer, stirring frequently. Add pickled jalapenos, sweet corn, smoked salt, heavy cream and chives to pot and bring to a slow simmer. Once simmering, using an immersion blender, slowly pulse and puree soup to a smooth consistency. Bring to a boil and using immersion blender, add in parmesan cheese. Soup will start to thicken and should simmer for 2-3 minutes. Stir bottom of pot frequently to prevent soup from scorching throughout preparation. Enjoy topped with StonyBrook’s Pepitas, sour cream or crème fraiche. This soup pairs well with Knapp’s Pasta White, Seyval Blanc, or Sangiovese wines. Enjoy!
Recipe serves 8-10 guests – Yield 3 quarts
2c Chopped, thoroughly cleaned leeks
4 c. Vegetable stock
1 qt. heavy cream
2 c. roasted red peppers, chopped
6 bulbs M&V garlic Farm- German White garlic, roasted & pressed out of skins
2 tbsp. Finger Lakes Grape seed oil
¼ cup. Stonybrook- butternut squash seed oil
1/3 c. Farmer Ground- All purpose flour
To taste salt and pepper
1 ½ Tbsp. Herbes De provence (ground) or (ground thyme and rosemary as a substitute)
1c. Knapp Pasta White wine
In a large sauce pot, heat grape seed oil over moderately high heat and add chopped leeks. Sautee 4-5 minutes until leeks are very fragrant and cooked through. Deglaze pot with pasta white wine, and bring to a simmer. Add garlic and stir to incorporate, cook 2-3 minutes. Add roasted red peppers, vegetable stock, heavy cream and herbes de provence to mixture and bring simmer 3-5 minutes. Turn off heat. Using an immersion blender, blend ingredients in pot until smooth. Put back on heat and bring to a slight boil. While soup comes up to temperature, complete the next step.
In a sautee pan over medium high heat, add squash seed oil. Once oil is hot, add Flour small amounts at a time constantly stirring to make a “Roux”. This will be the thickening agent for our soup. Once all flour is added, cook roux for 2-3 minutes, roux should start to become fragrant, smelling slightly nutty and just begin to have a golden hue at this point. Remove from heat.
While soup is starting to boil, add roux 1/3 at a time. Using a wire whip, incorporate the roux, constantly stirring with whip. Once all roux is added, let soup continue to boil for 5-7 minutes. Soup should thicken slightly.
Once soup has thickened, remove from heat and serve. Great served with fresh ciabatta bread, topped with sour cream or a small amount of fresh pesto. Pairs well with Rieslings, Cabernet Franc, and Seyval Blanc. Enjoy!
1.5 quarts Heavy cream
2 – 20 oz. cans Roasted peppers, drained
4 Tbsp. Garlic finely minced
3 Tbsp. Olive oil
1 Tbsp. Dill (dry)
1.5 c. Seyval Blanc wine
¼ c. Shallots finely minced
1 c. Grated Parmesan cheese
1 Tsp. White pepper
To taste. Kosher salt
4 Tbs. butter
3/4 cup flour (for the roux)
Start by melting butter over medium heat until simmering. Slowly add in flour and stir with a wooden spoon. Cook the roux until you can smell a slight “nuttiness”. At this point it will be a slight tan color and look a little like a pancake in the pan. Set this aside.
In a food processor, puree the roasted red peppers, dill and 1 cup of the seyval blanc wine until smooth. Set aside. In a large (4qt.) pot, heat oil over medium high heat. Add garlic and shallots and sweat 3 minutes. Deglaze the pan with the remaining Seyval Blanc. Add red pepper mixture and heat until simmering. Add white pepper and Kosher salt. Let simmer for about 2 minutes. Add Heavy cream and let the ingredients heat until a rapid simmer. Stir frequently to prevent scorch. Add roux a little at a time, stirring constantly. Be sure to incorporate the roux thoroughly. Incorporate grated parmesan and continue to stir. Bring to a light boil for 4-5 minutes and remove from heat. Serve with crème fraiche or sour cream.
Exec. Chef- John McNabb
2 Acorn Squash (seeded, roasted and flesh removed)
2 Butternut squash (peeled, seeded, and Large Diced)
3 ½ c. Red Jacket Apple Cider
1 ½ Tbsp. Dried Tarragon Leaves
½ t. Ground Coriander
½ t. Ground ginger
1 t. Ground white pepper
¼ t. Ground all spice
1 t. Ground cinnamon
½ t. Ground nutmeg
1 ½ qt. Heavy cream
To taste Kosher salt
In a large stock pot, add diced butternut squash and add apple cider until squash is just covered. Bring squash to a rolling boil over medium to high heat and add dry spices. Cook squash until fork tender and remove from heat. Do not drain squash, as cider and spices will be needed during blending.
In a blender, puree butternut squash and the boiling liquid with roasted acorn squash in small batches. * Important - When blending hot liquids or foods, loosen one corner of blender lid to prevent a vacuum effect and splashing when removing lid once blended. Once all squash is pureed with cider and spices, return to stock pot and add heavy cream. Bring to a slow simmer stirring occasionally to prevent scorching. Soup will naturally thicken and become velvety after about 20 minutes. Season with kosher salt to taste.
Exec. Chef John McNabb
3 Small Spanish Onions, small diced
2# Cooked apple wood smoked bacon, chopped (3tbsp. rendered bacon fat reserved)
2T. Ground Coriander
1 tsp. Cayenne pepper
1 ½ tsp. Ground white pepper
2 cups Balsamic vinegar
1.5 cups Packed light brown sugar
In a large saucepot, over medium-high heat, add rendered bacon fat until hot. Add diced onions and sautée until translucent. Deglaze pot with balsamic vinegar and bring to a steady simmer. Add chopped bacon to pot and stir frequently for 2 minutes to incorporate. Add remaining ingredients stirring occasionally to prevent scorching and simmer 10-12 minutes. Jam will start to reduce and thicken. Season with salt and pepper to taste if needed. Remove from heat and store in a mason jar or tight lidded container. Jam will stay fresh in an airtight container in your refrigerator for about 2 weeks. Enjoy on crusty baguette or as an accompaniment to a cheese or charcuterie selection.
2 medium shallots – minced
½ red onion- minced
2 tbsp. Garlic- minced
3 tbsp. Olive oil
2 cups finely chopped button mushrooms
1 cup finely chopped shiitake mushrooms
1 cup finely chopped crimini mushrooms
3 Qts. Heavy cream
1 tbsp. Dry dill
1 ½ tsp. White pepper
3 cups Cabernet Franc wine
.5 cups Balsamic vinegar
1 cup Sour Cream
2 cups parmesan cheese
1 cup Boursin Cheese
To taste – Kosher Salt
Roux to thicken
In a large stock pot over medium-high heat, heat olive oil and sautee garlic, onion, and shallot until translucent and fragrant. Add mushrooms and sautee 4-5 minutes. Add Cabernet Franc wine and balsamic vinegar to deglaze pan. Cook stirring constantly, 3 minutes or until simmering, stir in dill and white pepper. Add Heavy cream, sour cream, and boursin cheese, use a wire whip to incorporate. Bring to a boil and reduce heat to simmer, add parmesan cheese and stir with a wire whip 3-5 minutes to incorporate and thicken slightly. While simmering, add a blonde roux to thicken to preference. Cook stirring regularly 6-8 minutes to cook out starch from roux. If soup becomes too thick, dilute with Cabernet Franc or more heavy cream. Enjoy this recipe with a glass of Pasta Red Reserve or Cabernet Franc.
2 (15 oz. cans) Shoepeg corn
1 (15oz. can) Black eyed Peas
1 (15oz. can) Black Beans
¼ c. Pickled jalapenos minced
½ c. Roasted red peppers chopped
3 ribs Celery finely diced
1 small Spanish onion, finely diced
2 tsp. ground coriander
1 cup vegetable oil
2.5 cups apple cider vinegar
2 cups sugar
In a colander, rinse shoepeg corn, black eyed peas and black beans thoroughly and drain. Transfer all vegetable ingredients to a non-reactive large bowl. In a medium saucepot over high heat, add vinegar, oil, coriander and sugar. Stirring occasionally, bring to a simmer. Turn off heat once sugar is dissolved and mixture comes to a simmer. Pour over vegetable mixture. Once cool, refrigerate at least 6 hours to marinate. Serve with corn tortilla chips, as a side dish blended with rice or over salad greens.
1 c. Butter – softened
1 tsp. vanilla
1 ½ c. sugar
3 ½ c. flour
1 tsp. baking powder
½ tsp. salt
In a mixing bowl, cream sugar and eggs until smooth and fluffy. Add eggs one at a time and stir to incorporate. Stir in vanilla flavor.
In another bowl, sift dry ingredients together.
Slowly introduce dry ingredients to creamed mixture. Once all dry ingredients are mixed in, set aside for 10 minutes.
Pre-heat oven to 350degrees.
Roll out dough to ¼ inch thickness (or desired thickness). Cut out cookies and place on a greased or parchment lined cookie sheet. Bake for 8-10 minutes or until golden around the edges.
Cool cookies and decorate! Enjoy with a glass of Superstition, Loganberry or Triple Berry Wine!
Better yet, use confectioner’s sugar with small increments of your favorite fruit wine to make the frosting for your cookies!
For Dressing: For Salad:
½ cup Sour Cream 1 ½ pounds Grilled chicken breast, cubed
¼ cup Mayonnaise 1 Medium orange bell pepper, diced
¼ cup Evaporated milk 3 ribs Celery, diced
1/3 cup Chopped scallions 2 T. Fresh sage leaves, finely chopped
2 Anchovy fillets 1 T. Fresh chives, finely chopped
1 tsp. salt (if needed) 1 cup Seedless grapes, quartered
1 T. Vegetable oil ½ cup Water chestnuts, chopped
1/3 cup Chopped Parsley ½ cup carrot, finely shredded
1 T. Chopped garlic to taste Dressing
1 ½ T. Fresh chopped Sage leaves
1 ½ T. Fresh lime juice
Add all liquid ingredients into a blender followed by all remainder of ingredients to ensure easy blending. Blend on medium high speed for 30-45 seconds until smooth.
In a large mixing bowl add all ingredients except for dressing and mix to disperse ingredients. Add dressing in small amounts until desired taste and consistency is reached. Season with salt and pepper if needed.
Dressing will keep well in refrigerator for 3-5 days.
Enjoy this recipe with Knapp Seyval Blanc, Cayuga White or Lemberger
10 cups Granny smith apples, sliced ¼” thick (approx.. 9-11 apples)
4 ea. Jalapeno peppers, seeded, minced and sauteed
1 c. granulated sugar
¼ tsp. all spice
¼ tsp. nutmeg
1 tsp. cinnamon
2 c. all purpose flour
2 tsp. baking powder
1.5 c. granulated sugar
½ c. light brown sugar, packed
1 tsp. salt
6 oz. butter, softened
Set oven to 350 degrees. In a large mixing bowl, combine apple pieces, sugar, jalapenos, all spice, nutmeg and cinnamon and mix until incorporated. Put mixture into a 9x13 baking dish and let set ½ hour.
In a mixing bowl, add rest of ingredients and mix thoroughly. Sprinkle mixture over apples and bake in oven for 45-50 minutes. Crumble will start to brown slightly and apples should be tender.
Enjoy with ice cream, sweetened whipped cream or on it’s own. Pair this dessert with a glass of Knapp Semi-Dry Riesling, Vignoles, or Cayuga White.
1 lb. ground chorizo browned
1 lb. Cooked cocktail shrimp
½ lb. Diced cooked chicken
2 ½ cups. Cooked white rice
6 cups Chicken Stock
2 cups Diced tomatoes in juice
1 Small Spanish onion finely diced
1cup Celery small diced
2 Bell peppers small diced
2 bunches Italian parsley finely chopped
1 T. Tabasco sauce
1 T. Smoked paprika
¼ cup Chopped garlic
1 lb. Carrots small diced
¾ cup Olive oil
¾ cup All purpose flour
¾ T. Cayenne pepper ground
1 pinch Saffron
1 T. Crushed red pepper
½ cup Knapp Pasta Red Reserve Wine
Salt and White pepper
In a large stock pot over high heat, add olive oil and sautee onion, diced garlic, celery, bell peppers and carrot until tender. Add flour and stir with a wooden spoon until incorpotated to make a roux. Cook roux until slightly brown. Deglaze pot with Pasta Red Reserve wine and bring to a simmer. Add chicken stock, diced tomatoes, tabasco sauce, paprika, cayenne, saffron & crushed red pepper. Simmer for 10-15 minutes. Soup should thicken slightly. Add chopped parsley, chicken, shrimp and chorizo and stir to incorporate. Season with salt and ground white pepper to taste if desired.
Enjoy with a glass of Knapp Pasta White, Pinot Gris or Pasta Red Reserve.
3 ½ c. Sugar
2 Tbsp. Lavender (dried)
1 Tbsp. Ginger
8 oz. Butten- unsalted and melted
½c.+2T. Lavender ginger sugar
2 tsp. Vanilla or rum extract
1 ½ c. Lemon Juice
2 Tbsp. Lemon zest
3 c. Lavender and ginger sugar
¾ c. Flour
In a food processor, add 3.5 cups sugar, the lavender and ginger on high speed for 30-45 seconds to mix, chop and incorporate ingredients. Set aside for recipe.
Pre-heat oven to 350 degrees. In a mixing bowl, add flour and sugar and mix. Add extract to melted butter and slowly incorporate into flour and sugar mixture to form a dough. Gently press into a greased 9x13 inch pan and bake for 20 minutes until firm and staring to turn golden brown.
In a medium bowl, whip eggs, sugar, lemon zest, and lemon juice until thoroughly incorporated. Sift flour over mixture and ship until thoroughly incorporated. While crust is still hot, pour lemon mixture over crust and bake in oven for an additional 25-28 minutes or until center is firm. Let cool for 2 hours. Dust with confectioner’s sugar prior to service. Enjoy with Brut Sparkling wine, Cayuga White or Triple Berry wine. Enjoy!
Limoncello Chicken- Knapp Winery
6 chicken breasts, 6 oz, lightly tenderized with consistent thickness
3 Tbsp. EVOO
6 eggs lightly beaten with 1 ½ oz. milk or heavy cream
1 ½ c. lightly seasoned flour
¼ c. capers, chopped
1 shallot, minced
2 cloves, garlic, minced
1/3 c. Limoncello
1 tsp. lemon zest
To taste ground black pepper
½ c. unsalted butter, cubed
½ tsp. ground herbes de Provence or Rosemary
Pre-heat an oven to 375 degrees Fahrenheit. In a large non-stick skillet, over medium-high heat, heat 2 Tbsp. EVOO. Dredge chicken breasts in seasoned flour and lightly coat in egg wash. Sear in pan on both sides. Transfer seared breasts onto a baking pan. Once seared, cook chicken breasts in oven for 9-13 minutes or until internal temperature reaches 166 degrees F.
While cooking breasts, in a small sauté pan or saucepan, add 1 Tbsp. oil over high heat and add shallots and garlic. Sautee until fragrant and lightly browned. Add limoncello to deglaze pan. If working over a gas stove, alcohol may flare up. Tip pan away from you and allow flames to die down. Let simmer for 30 seconds. Add remaining seasonings and zest, stirring throughout. Remove from heat and stir in butter until melted and incorporated. Sauce will thicken while butter is incorporated. Enjoy over rice or roasted vegetables. Enjoy with a glass of Chardonnay, Riesling or Pinot Noir.
Rice and Pepper Summer Salad
¼ c. Vegetable oil
½ c. Sugar
½ c. Apple Cider Vinegar
½ t. Lemon Zest
1 tbsp. Dried tarragon
½ c. Diced red onion
½ c. Diced celery
1 c. Black beans, cooked, drained rinsed
3 tbsp. Cilantro finely chopped
6 Orange blaze peppers – 2 peeled, 4 peeled and diced
5 cups Prepared jasmine or parboiled rice
Salt and pepper to taste
In a small sauce pot, add vegetable oil, sugar, lemon zest, tarragon, and cider vinegar over medium heat. Heat and stir until sugar is dissolved. Remove from heat, and let cool. Once cooled, add cider mixture into a blender and add 2 peeled orange peppers and puree.
In a large mixing bowl, add rice, celery, red onion, black beans, cilantro and diced peppers. Mix ingredients to incorporate. Add pepper puree, and mix thoroughly. Season to taste.
Throughout the seasons, nice additions to this salad are spinach, butternut squash, beets, or carrot. It is a great side dish served hot or cold. Serve this recipe with Knapp’s Pasta Red Reserve, Cayuga White, or Seyval Blanc.
2.5 c. Par boiled rice
5c. Chicken Stock
1 Tbsp. Vegetable oil
1Tbsp. Minced Garlic
1t. Smoked Paprika
½ c. Sweet onion, finely diced
2 stalks Celery, finely diced
1 bell pepper, finely diced
½ t. Crushed red pepper
3T. Finely Chopped parsley
¾ t. Ground Cayenne
½ t. Ground Thyme
½ lb. Ground Chorizo Sausage
½ lb. Roast Pork Loin, cut into ¼ inch cubes
1 c. Cooked black beans, rinsed well
In a medium stock pot, over medium high heat, add oil and sautee celery, onion, bell pepper and garlic until soft. Add rice and stir constantly for 1-2 minutes. Add stock to rice and bring boil. Bring down to a simmer, covered for 18-20 minutes until rice absorbs all liquid and is cooked thoroughly.
Meanwhile, in a large sautee pan, brown ground chorizo, breaking up sausage while cooking with a spatula. Once fully cooked, drain off excess grease and transfer to a large bowl. Add diced pork loin, paprika, thyme, crushed red pepper, parsley, cayenne, and thyme, stir to incorporate. Add rice and beans, mix thoroughly.
Enjoy this recipe hot or cold, with a glass of Knapp Chardonnay, Dry Riesling, or Pasta Red Reserve.
2.5 c. All Purpose Flour
2.5 tsp. Baking Powder
1 tsp. Baking Soda
2 c. Good Quality Local Cheddar Cheese - shredded
6 cloves Roasted Garlic
1 c. Buttermilk
2 oz. unsalted butter, finely cubed
1 tsp. smoked paprika
1 tsp. granulated garlic
1 tsp. dried dill leaves
Preheat oven to 400 degrees. In a large bowl, sift flour, baking powder, baking soda, salt, and sugar together. Add butter to sifted ingredients and work butter with fingers into mixture until mixture resembles grits or a fine meal. In a blender or food processor pulse roasted garlic cloves gradually adding small amounts of buttermilk to form a paste. Add rest of buttermilk into processor, just to incorporate ingredients. Add cheddar to flour mixture and buttermilk mixture and combine.
On a well greased or parchment lined baking sheet, drop spoonfulls of mixture about one and a half to two inches apart. In a small bowl, combine paprika, granulated garlic and dill. Mix to incorporate. Sprinkle mixture over mixture mounds. Bake in the middle of pre-heated oven for 15-20 minutes or until golden brown and baked throughout. Enjoy warm. Biscuits pair well with Knapp Barrel Reserve Chardonnay, Seyval Blanc or Pasta Red Reserve. *recipe makes 14-18 biscuits.
2 lbs. ditallini pasta
2 c. Italian parsley
2 garlic cloves
¼ c. pine nuts
1 oz. lemon juice
¾ c. olive oil
1 c. grated Pecorino Romano cheese
½ c. fresh sage leaves
2 qts. heavy cream
1.5 c. Parmesan cheese grated
4 thin chicken breasts (skinless)
½ c. paprika
1 T. garlic powder
1 T. kosher salt
½ t. white pepper
½ c. Knapp Seyval Blanc
Roux to thicken
Fill a large stock pot with water over high heat to boil the pasta in. In a large blender or food processor, add parsley, sage, garlic cloves and pulse until finely chopped. Add lemon juice and pine nuts and pulse until incorporated and finely chopped. With appliance turned on high, slowly add olive oil until incorporated. Finally add Romano cheese and pulse. Set aside. In a small bowl, mix paprika, garlic powder, salt, and pepper. Dredge chicken breasts in seasoning mix to coat and set aside. Turn oven on to 350 degrees. In a medium Sautee pan over medium heat add 2 oz. olive oil and sear chicken breasts on both sides. Transfer to a baking dish and add Seyval wine. Cover with tin foil and bake in oven for 10 – 15 minutes or until internal temperature of chicken breasts reach 165 degrees. In a large sauce pan, add 1.5 quarts heavy cream over medium heat and bring to a simmer. Add pesto mixture and whip to incorporate. Bring back to a simmer and slowly add Parmesan cheese while whipping constantly. Sauce should thicken slightly. Let simmer 2-3 minutes stirring occasionally not to let the sauce scorch. Thicken with roux and let simmer 3-5 more minutes to let the starch cook out. After pasta is done cooking to al dente, drain thoroughly and mix in sauce. Slice cooked chicken and serve over pasta dish. This dish is best suited with Knapp’s Dry Riesling or Pasta Red Reserve wines. Enjoy!
2 heads Fresh cauliflower ( florets only)
1 cup Diced Sweet Onion
6 cloves Fresh Garlic, minced
1 lb. Applewood smoked bacon – raw- chopped
1 qt. Pork or Vegetable Stock
1 C. Pasta White Wine
1 qt. Heavy Cream
1 ½ tsp. Smoked Paprika
½ tsp. Ground Thyme
½ tsp. Ground cumin
To taste Salt and pepper
In a large stock pot over medium-high heat, add bacon pieces and cook until crisp. Remove crisp bacon pieces and reserve rendered bacon fat in pot. While bacon fat is still hot, add diced onion and minced garlic and sautée until soft and translucent. Fond (brown bits and residue) will accumulate in bottom of pan during cooking. Deglaze pot with wine and stock and stir. Add heavy cream and cauliflower florets to pot and bring to a boil, 20-30 minutes or until cauliflower is very soft. Stir in spices and simmer 5-8 minutes more. Using an immersion blender, puree soup. (If you do not have an immersion blender, a home blender may be used in small batches. Remember to lift lid of home blender slightly when blending, covered with a kitchen towel, to prevent burns and splash-back when removing lid). Bring soup back to a slight boil and stir in bacon pieces. Enjoy with a glass of Pasta White, Seyval Blanc or Pinot Noir.
8 oz. Vanillen Dairy Morning Glory Cheese or Chevre
1lb. Cream Cheese - softened
8oz. Sharp shredded Cheddar Cheese, divided into 2- 4 ounce portions
¼ cup Chives, finely chopped
1lb. Lump crab meat
½ cup Sweet yellow onion, small diced
1 Tbsp. Olive oil
1 tsp. Worcestershire sauce
½ c. Sour Cream
2 Tbsp. Sriracha sauce
½ tsp. Ground white pepper
1 tsp. Soy sauce
In a medium sautee pan over high heat, heat olive oil to sautée. Add yellow onion to sautée pan and sautée until caramelized and soft. Set aside and cool.
In a large mixing bowl, mix all ingredients except 4 ounces of sharp cheddar.
In a lightly greased 8x8 baking dish, spread mixture evenly. Sprinkle top with remaining cheddar cheese.
Bake at 350 degrees for 20-25 minutes or until bubbling. Serve warm.
*Enjoy with warm baguette slices, tortilla chips, or rye bread. Pairs well with Knapp Pasta White, Finger Lakes Chardonnay or Pasta Red Reserve.
3c. Fresh or Frozen Peas
2c. Chopped Baby Spinach, tightly packed
.5 c. Yellow onion, chopped
3 cloves Fresh Garlic, minced
2 T. Fresh Tarragon, Finely chopped
1 pt. Heavy cream
2.5 c. Vegetable stock
1.5 t. ground ginger
.5 c. Knapp Dry Riesling
1.5 T. Vegetable oil
Salt and pepper to taste
In a large sauce pot, add peas, stock, Dry Riesling, tarragon and ginger. Bring to a simmer for 10 minutes, let cool. In a medium sautee pan over med-high heat, heat oil for sautee. Add onions to pan and sautee until translucent. Add garlic to onions, sautee for 2 additional minutes. Add spinach to sautee mix and wilt. Deglaze pan with Dry Riesling and add to boiled pea mixture. In a food processor or blender, puree cooled mixture in small batches until smooth. At this point, you may want to pass pureed mixture through a fine mesh sieve for a very smooth consistency. Add pureed mixture back into saucepot and bring to a simmer, add heavy cream and stir to incorporate. Season with salt and pepper to taste. You may serve this soup hot or cold, alone or topped with sour cream, fresh chopped tarragon, or mint chiffonade. Serve with a glass of Knapp Dry Riesling or Pasta White.