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Spring Vegetable & Champagne Soup

March 31st, 2011 by Pamela Murski

Green peas, carrot, and onion are cooked in a wine and chicken broth flavored with salt pork,sage, chervil, and thyme. Cream and champagne are added to the soup at the end for a touch of delicious decadence.  This is  a  favorite recipe at the B&B for the Spring!

B&B Recipe for Champagne Soup

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

1 carrot

1 medium onion, peeled

1 ounce salt pork

1 bay leaf

1/8 teaspoon each sage, chervil, and thyme

3 cups chicken stock

1/2 cup dry sherry

1 teaspoon fresh lemon juice

Salt and pepper to taste

1 cup whipping cream

1 cup brut champagne, room temperature

 

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

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