Crème Ninon (Fresh Pea Soup)


1 shallot

1 garlic glove

1 starchy potato

1 small carrot

1 tbsp butter

Approx. 600 ml water

1 vegetable stock cube or quantity stock concentrate

500 g fresh or frozen peas

1 tbsp lemon juice

Leaves of 1 sprig of mint, finely chopped


White pepper

200 ml heavy cream

Approx. 200 ml brut champagne or other sparkling wine


Peel and mince the shallot and garlic. Peel and dice the potato and carrot.

Melt the butter in a pot and lightly sauté the shallot and garlic. Add the potato and carrot and cook for a few minutes more.

Stir in the water along with the stock cube or concentrate and then add the peas. Let simmer for 10 to 15 minutes or until the peas are tender.

Blitz with a stick blender. You can strain the soup if you like for a smoother texture.

Bring the soup back to the bubble.

Add the lemon juice and mint and season with the salt and white pepper.

Whip the cream to soft peaks. A Maku cream whipper will make it the perfect consistency. Mix the cream into the soup with the champagne right before serving. Garnish with a few mint leaves and serve immediately.

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