Thick pea soup

200 g  frozen peas
1  finely chopped onion
1 tbsp  butter
6 dl  vegetable stock
1 dl  cream
1–2 dl  sparkling wine
salt and black pepper from a mill to taste

Lightly fry the chopped onion in a saucepan. Add the peas and stock. Cook for half an hour and reduce to a purée with a hand mixer. Season with salt and black pepper. Add the cream and sparkling wine just before serving.

« Back