Recipes from a Chef, French Cuis

Fabrice Giraud's Suggestion
Cream of Pea Soup with Caviar

Serving Size: 4

Fresh peas	350	g
Shallots	50	g
Chicken stock	1	l
Whipping cream	10	cl
Butter	50	g
Caviar	20	g
Balsamic Vinegar	5	cl

Preparation:

- Cook shallots until soft.
- Add peas, then chicken stock.
- Cook for 5 min.
- Add butter and let it thicken.
- Season with vinegar.
- Toast 4 long and thin pieces of bread and spread with caviar and whipping cream.
- Display around the plate and serve.

Our Wine Expert's suggestion:

- Pavillon Blanc du Chateau Margaux, Bordeaux white
- Chateau de Chantegrive "Cuvee Caroline", Pessac-Leognan white

Back to Fabrice Giraud's Recipes

E-Auction \| B2B \| Great Classified Growths \| Bordeaux Futures \| Affiliation Program \| Site Map \| Help \| FAQ \| Customer Service \| Contact Us \| Suggestion Box
Bank Secured Payment	© Copyright 1997-2008 FINESTWINE.COM. All rights reserved. Not responsible for typographical, pictorial or pricing errors. Send comments or suggestions : contact@FinestWine.com Alcohol abuse may cause health problems. Drink with moderation.