Champagne Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) celery (the size a tennis ball)
- 1 leek, the white part
- 1 tablespoon butter
- 20 g flour
- 1 liter broth, clear (vegetable or veal stock)
- 1 small Bottle / s champagne or sparkling wine or Prosecco (Piccolo)
- 2 teaspoons Dijon mustard
- 0.25 liter ¼ whipped cream, lactose-free
For the set:
- 2 teaspoons mustard seeds, coarsely ground or pounded
- 0.5 ½ bunch chives
- Salmon, grilled, cut into strips or
- Shrimp (s)
Print Recipe
Pin Recipe Instructions
- Cut the celery and leek into small pieces and sauté in butter, then flour. Stir vigorously and add the broth. Simmer for 20 minutes without a lid.
- If necessary, puree and pass through a fine sieve. Stir in the champagne, mustard and half of the whipped cream. Beat the rest of the cream until stiff.
- Season the soup with salt and pepper and pour into plates. Serve with whipped cream, mustard seeds and chives. Serve with grilled salmon or prawns as desired.
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