🥂 Festive Green Pea Soup with Champagne + Rustic Baguette!🥂

Festive Green Pea Soup with Champagne. Serve with a Hävenly Rustic Baguette!

Festive Green Pea Soup with Champagne to welcome the New Year! 
- Crème Ninon with Rustic Baguette-

Our time in Sweden has been wonderful and calm with friends and family. Lots of short walks to get some daylight and evenings with candles and tea. Now we are preparing for New Year's Eve, which is a big celebration in Sweden. We meet with friends, dress up, and eat an elaborate meal. We are responsible for the appetizers and first course, and will bring warm goat cheese canapes with homemade cloudberry jam, and a "Crème Ninon" - green pea soup with champagne. Scroll down for the recipe of this classic Swedish Crème Ninon, a luxurious soup often served at celebrations.  Easy to make, GF, and festive. Can be made vegan! Serve with toasted Hävenly Rustic Baguette. We will bake the Rustic Baguette and other Rustic products this Wednesday, 12/31. Be sure to place your order online by Tuesday, 4 pm, for Wednesday pickup.

The bakery is OPEN Monday, Tuesday, and Wednesday this week! 
(closed January 1st and 2nd)

We wish you all a very Happy New Year!

Crème Ninon Soup Recipe
Ingredients (for 4-6 p)

  • Yellow onion: 1 small, finely chopped

  • Garlic: 2 cloves, crushed or chopped

  • Vegetable Broth: About 3 cups

  • Green Peas (frozen): 1 lb (about 500g)

  • Champagne: About  3.5 oz (1 dl) â€” Use a dry or extra dry (Brut) for the best balance.

  • Butter or Olive Oil: for sautéing

  • Salt & Pepper: to taste

  • Fresh Herbs: Parsley, mint, or basil for garnish

  • Heavy Cream (Optional): About 3.5 ounces (1dl)

Instructions

  1. Melt the butter or heat the olive oil in a saucepan over medium heat. Sauté the chopped onion until soft and translucent (do not let it brown). Add the crushed/chopped garlic and sauté for another minute.

  2. Add the frozen green peas to the pan and stir them with the onions and garlic for about 2 minutes.

  3. Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for 10–15 minutes until the peas are completely soft.

  4. Use an immersion blender (or a regular blender) to process the soup until completely smooth. If you prefer a thinner consistency, add a little more broth or water.

  5. Once smooth and at the desired thickness, pour in the champagne. Return the pan to the heat briefly just to warm it through (do not boil off all the bubbles). Season with salt and pepper to taste.

  6. Serve: Ladle the soup into bowls. For extra richness, you can stir in or top with a swirl of heavy cream. Garnish with fresh parsley, basil, or mint.

 

Katarina SchareComment