Mezzo-soprano Frederica von Stade performs in the Metropolitan Opera's production of 'The Barber of Seville,' March 1983. (Photo by Jack Mitchell/Getty Images)
On our musical menu this weekend is Crème ninon - Green Pea Soup a favourite of Frederica von Stade
Ingredients
Serves 4
400g frozen green peas
500 ml chicken stock
1 shallot
20 g butter
1 tbsp all-purpose flour
1 bay leaf
100 ml champagne (or sparkling wine)
100 ml cream, salt & pepper to taste
Peel and chop the shallot. Melt the butter in a saucepan over the medium heat. Add the shallot and sauté. Whisk in the flour, add the chicken stock and bay leaf. Stir well and bring to a boil. Simmer for approximately 10 minutes and then add the peas. Simmer another 5 minutes. Blend the soup until smooth. Pour the soup through a sieve. Season to taste with salt and pepper. Whip cream until you get loose consistency. Heat the soup just before serving, add whipped cream and champagne. Stir gently and serve immediately.