Vegetable and Champagne Soup Recipe

In a saucepan, combine the peas, carrot, onion, salt pork , and herbs. Add water to cover. Cover and simmer until the peas are very soft.

Remove and discard the carrot, onion, bay leaf, and salt pork.

Puree the soup in a food processor or food mill. Return the soup to the saucepan and stir in the chicken stock, sherry wine , and lemon juice. Add salt and pepper to taste and bring the mixture to the boiling point.

Whip the cream until it holds stiff peaks. Carefully fold the cream into the soup. Remove from the heat and add the champagne .

Serve immediately in heated bowls.

Yield: 6 servings Recipe Source: The Frugal Gourmet Cooks With Wine by Jeff Smith (William Morrow and Co)

Reprinted with permission.