Vegetable and Champagne Soup
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.
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.
cups shelled green peas (fresh is best, frozen
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
a saucepan, combine the peas, carrot, onion,
salt pork, and herbs. Add water to cover. Cover
and simmer until the peas are very soft.
and discard the carrot, onion, bay leaf, and
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
the cream until it holds stiff peaks. Carefully
fold the cream into the soup. Remove from the
heat and add the champagne.
immediately in heated bowls.