Champagne and Vegetable Soup

Champagne and Vegetable Soup

“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!”—Winston Churchill

  • 330g (12 oz) peas (fresh is best, frozen will do)
  • 1 carrot, finely chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf
  • pinch sage, chervil, and thyme
  • 750ml (1 ½ pints) stock
  • 1 teaspoon fresh lemon juice
  • 250g (9 oz) whipping cream
  • 125ml (¼ pint) dry sherry
  • 250ml (½ pint) brut champagne
  1. In a large pan, combine the peas, carrot, onion and herbs. Cover with water and simmer until the peas are very soft. Remove and discard the carrot, onion and bay leaves. Blend or mash the remaining liquid until smooth. Return to the heat and add the stock, sherry and lemon juice, and salt and pepper to taste. Whip the cream to stiff peaks, bring the liquid to the boil and fold in the cream. Remove from the heat, add the champagne, and serve immediately in warm bowls. Serves 6.

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