Pea Soup with Champagne – Crème Ninon
Recipe for a silky, creamy pea soup topped with champagne.
Servings 4 people
Calories 518kcal
Ingredients
Pea soup – Crème Ninon
- 25 g butter
- 1 large shallot, finely chopped
- 1 small garlic clove, finely chopped
- 400 ml stock, chicken or vegetable
- 250 ml whipping cream (38% fat)
- 400 g frozen peas, thawed
- 1-2 tbsp lemon juice
- Salt and freshly ground pepper
Topping
- 100 g frozen peas, thawed
- 150 ml whipping cream (38% fat), whipped to soft peaks
- 100 ml champagne
- Fresh pea shoots or watercress
- Freshly ground pepper
Instructions
Pea soup – Crème Ninon
- Melt the butter in a saucepan and cook the shallot and garlic until soft and translucent.
- Pour in the stock and cream, bring to the boil and let it boil for a couple of minutes.
- Tip the thawed peas into a blender, pour the cream mixture over and blend until you have a completely smooth soup.Alternatively, turn off the heat, add the peas to the cream mixture and blend the soup with a stick blender.
- Warm the soup through and season to taste with lemon juice, salt and freshly ground pepper.
- Serve the soup topped with a spoonful of softly whipped cream, a scattering of peas, fresh green herbs and a little freshly ground pepper.
- At the table, pour a little champagne along the edge of the soup, which will foam up beautifully.
Nutrition
Calories: 518kcal | Carbohydrates: 24g | Protein: 11g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 448mg | Potassium: 525mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2583IU | Vitamin C: 54mg | Calcium: 115mg | Iron: 2mg