Try this delicious recipe for Valentines Day…

Creme Ninon with Scallops and Caviar. 

A creamy and elegant take on the classic French Creme Ninon green pea soup.

Ingredients

• 2 1/2 Cups of frozen green peas
• 1 1/4 Cup of heavy cream
• 1 Tablespoon of organic butter
• 1/2 Cup of white wine
• 1 Shallot, finely chopped
• 1 Cup of vegetable stock
• Salt and pepper
• Scallops, Caviar

Instructions

1. Saute the shallots in half of the butter in a large sauce pan until soft but not browned.
2. Add the wine and boil until reduced by about a third.
3. Add the vegetable stock and the peas and simmer for 3 minutes.
4. Whip the cream and pour it in an simmer for another 2 minutes. Then Pass through a sieve.
5. Whisk in the rest of the butter, and season with salt and white pepper

Notes

To add a bit of elegance – pour a small amount of Champagne into the soup.

Pan fry the Scallops and add a table spoon of caviar in the soup.