Cream Of Champagne Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml poultry stock
- 250 ml champagne
- 250 ml cream
- 4 egg yolks
- 2 slices toasted bread, toasted
- 1 pinch (s) herbal salt
- Ground cinnamon)
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Bring the poultry stock to a boil with 125 ml of champagne. Season with herb salt, a pinch of cinnamon and cayenne pepper. Remove the pot from the stove.
- Mix 125 ml of cream with egg yolk and 125 ml of champagne. Beat the rest of the cream until stiff. Stir the cream and egg yolk mixture and half of the whipped cream into the stock. Stir the soup with the hand blender until frothy.
- Cut off the rind from the toast. Cut the stars out of the bread with a cookie cutter. Divide the soup on 4 plates, put 1 dollop of whipped cream in the middle and place the toast star on top.
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