Crème ninon is one of the classics in French cuisine. This soup is made of fresh green peas and finalized with champagne. It is also one of my classics in my own kitchen. When I want to serve something very delicious yet easy, I prepare this. I usually serve this as a starter, but especially in summertimes when it's hot, this is very nice dish for light lunch. I see this dish perfect for spring and summer time, but one one gives you complaints if you decide to have it in any other seasons as well.
For 4 person
400 g frozen green peas
500 ml chicken stock
20 g butter
1 tbsp all-purpose flour
1 bay leaf
100 ml champagne (or sparkling wine)
100 ml cream
salt & pepper to taste
Peel and chop the onion. Melt the butter in a pot over the medium heat. Add the onios and cook them a moment. Add flour and cook a moment more. Add chicken stock and bay leaf. Stir well and bring to a boil. Simmer approx. 10 minutes and then add the peas. Simmer another 5 minutes.
Add soup the blender and blend until smooth. Sieve soup back to the pot, season with salt and pepper. Whip cream until you get loose consistency. Heat the soup just before serving, add whipped cream and champagne. Stir gently and serve immediately.
Original recipe: Hiltunen, Nyströn: Kokki ja viinikauppias Ranskassa