Fresh pea soup or Crème Ninon

Ingredients and quantities

1 shallot
1 clove of garlic
1 mealy potato
1 small carrot
1 tablespoon of butter
About 6 cups vegetable or chicken stock
500 g of fresh or frozen peas
1 tablespoon of lemon juice
1 sprig of mint
Salt
white pepper
2 dl of whipped cream
About 2 dl of dry champagne or sparkling wine

Preparation process

Peel and chop the onion. Peel and cut the potatoes and carrots into small cubes.
Melt the butter in a saucepan and lightly fry the onion. Add potato and carrot cubes to the pot and cook for a while.
Add stock and peas. Let it cook for 10-15 minutes, i.e. until the peas are soft.
Blend the soup with a hand blender until smooth. You can strain if you want.
Pour the puree back into the pot, put the pot back on the stove and bring the soup to a boil.
Season with lemon juice, chopped mint and salt and pepper.
Whip the cream until light foam.
Stir the foam into the soup along with a splash of champagne or sparkling wine just before serving.

Add a few mint leaves for garnish and serve immediately.