Description
A creamy and elegant take on the classic French Creme Ninon green pea soup.
Ingredients
Scale
- 2 1/2 Cups of frozen green peas
- 1 1/4 Cup of heavy cream
- 1 Tablespoon of organic butter
- 1?2 Cup of white wine
- 1 Shallot, finely chopped
- 1 Cup of chicken stock
- Salt and white pepper
Instructions
- Saute the shallots in half of the butter in a large sauce pan until soft but not browned.
- Add the wine and boil until reduced by about a third.
- Add the vegetable stock and the peas and simmer for 3 minutes.
- Pour in the cream, simmer for another 2 minutes and then blend until very smooth using a hand blender or a food processor. Pass through a sieve.
- Whisk in the rest of the butter, and season with salt and white pepper.
- Just before serving, blend the surface of the soup with the hand blender to create a foam.
Notes
To add a bit of elegance – pour a small amount of Champagne into each dish after serving the soup.
- Prep Time: 15 mins
- Cook Time: 10 mins