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Recipe for :

Vegetable and Champagne Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


3 cups shelled green peas (fresh is best, frozen will do)
1 carrot
1 medium onion, peeled
1oz 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.
  • Purée the soup in a food processor or food mill. Return the soup to the saucepan and stir in the chicken stock, sherry, 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.

Serves 6

Martin James