A light and delicate starter with lovely flavour and a touch of refinement. The soup is really quick to make, and perfect to serve as a starter for your guests.
Watch how the soup foams up as the champagne is poured in – beautiful and delicious.
Pea soup with scallops and champagne
Recipe for creamy pea soup served with seared scallops and champagne.
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Ingredients
Pea soup
- 400 g peas frozen
- 400 ml stock, chicken or vegetable stock
- 250 ml whipping cream (38% fat)
- 25 g butter
- 3 shallots (small) – finely chopped
- 1 small garlic clove, finely chopped
- 1-2 tbsp lemon juice
- Salt and pepper
To serve
- 8 scallops – depending on size
- 100 g peas, thawed
- 100 ml champagne
- Fresh pea shoots or watercress
- Watercress
- Oil
- Freshly ground pepper and salt
- A pinch of sugar
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Method
Pea soup
- Thaw the peas in cold water so they keep their bright green colour.
- Melt the butter in a saucepan and sweat the shallots and garlic until soft and translucent, without colouring.
- Pour in the stock and cream, bring to the boil and let it simmer for a couple of minutes.
- Tip the thawed peas into a blender, pour over the cream mixture and blend until you have a completely smooth soup.Alternatively, turn off the heat, add the peas to the cream mixture in the pan and blend the soup with a stick blender.
- Season the soup to taste with lemon juice, salt and pepper.The soup is now ready to serve.
Scallops and serving
- Remove the small side muscle from the scallops if your fishmonger hasn’t already done so.
- Sprinkle them with a little sugar and salt and leave to stand for 5-10 min.Then pat them dry with kitchen paper.
- Sear the scallops in a little oil over a high heat for approx. 45 sec – 1 min. on each side, until they have a golden-brown crust.
- Divide the soup between 4 soup bowls.
- Place the scallops in the bowls and scatter over the peas.
- Top with the fresh pea shoots or watercress and freshly ground pepper.
- At the table, pour a little champagne around the edge of the soup – it will foam up beautifully.
Nutrition
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Når du skriver optøjer i koldt vand er det så i frostboksen eller er ærterne i det kolde vand?
Hej Jane
Jeg hælder blot ærterne i en skål og koldt vand på. Du kan også give dem kogende vand, men skyl derefter i koldt vand, for at beholde den flotte farve 🙂
Warm wishes, Dianna
Hej, hvilken type Champagne anvender du til din ærtesuppe med Kammuslinger?
Hej Finn
Jeg bruger en tør Champagne eller cava:)
Det behøver bestemt ikke være noget dyrt og fint, – den skal blot være tør. Sådan foretrækker jeg det i hvert fald:)
Dbh Dianna
Hej. Tror du man kan lave dem med lækre kæmperejer i stedet for kammusling?
Hej Cecilie
Det kan du sagtens, – det ville jeg personligt selv foretrække:)
Rigtig godt nytår:)
Warm wishes, Dianna
Hvilken slags champagne bruger du og hvor meget hælder du ca i?
Hej Christina
Det er ikke så meget der skal i – 2-3 spsk – ca 🙂
Og jeg bruger blot en tør cava/champagne.
Warm wishes, Dianna
Hvor længe kan den laves i forvejen uden at miste den flotte farve?
Hej Julke
Altså suppe er jo virkelig hurtig at lave, – så jeg vil nok anbefale at lave den kort inden servering.
Men du kan sagtens lave den på forhånd og så lige lune den inden servering, – den skal nok holde farven flot hvis du blot sørger for at tø ærterne op i koldt vand som beskrevet i opskriften, og så vent evt. med at smage til med citron til du varmer den op.
Suppen skal ikke være kogende, bare lun 🙂
Dbh Dianna