Ingredients Jump to Instructions ↓

  1. 3 cups shelled green peas (fresh is best, frozen will do)

  2. 1 carrot

  3. 1 medium onion, peeled

  4. 1 ounce salt pork

  5. 1 bay leaf

  6. 1/8 teaspoon each sage, chervil, and thyme

  7. 3 cups chicken stock

  8. 1/2 cup dry sherry

  9. 1 teaspoon fresh lemon juice

  10. Salt and pepper to taste

  11. 1 cup whipping cream

  12. 1 cup brut champagne, room temperature

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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

  5. Serve immediately in heated bowls.

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

  7. Reprinted with permission.


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