Creamy Pea Soup
Heat butter in a saucepan and add the peas with sugar and 1 pinch of salt. Cook for 1 minute. Pour in 150 ml (approximately 5 ounces) Prosecco and fish stock and stir in 150 grams (approximately 5 ounces) creme fraiche. Simmer for about 5 minutes. Remove soup from the heat. Remove peas from the saucepan with a small sieve and set aside. Whisk egg yolks with remaining creme fraiche and stir in the remaining Prosecco.
Combine yolk mixture with 1 cup of soup and slowly stir mixture into the hot soup. Add the peas back to the soup (reserving 4 tablespoons for garnish) and reheat over low heat (do not boil!). Puree until foamy with an immersion blender. Ladle into soup bowls and top with reserved peas and chopped mint. Garnish bowls with mint leaves.