Finely dice the shallots and fry in the butter. Pour in 100 ml of champagne and let it boil down a little. Add the chicken stock and cream and reduce the liquid by half. Pour through a sieve. Add the three types of mustard and season the soup with salt, pepper and the remaining champagne.
Clean the scallops and fry them in the olive oil for about two minutes on each side. Season with salt and pepper.
Foam the soup with a hand blender, place in preheated plates or soup bowls and serve with a freshly fried scallop and a little chervil.
Try making your own non-alcoholic champagne for the festive table. What if it turns out better than from the store? 🙂 Ingredients Water – 1 liter Honey – 150 g Sugar – 150 g Bay leaf – 2 pcs. Cinnamon – 5 g Cloves – 5 g Cardamom – 5 g Ginger – 5 g […] Mo...
A quick recipe for kebab marinated in champagne. The result exceeded all expectations! Ingredients Pork neck – 2.5 kg Dry champagne – 1 bottle Onions – 5 pcs. Barbecue seasoning Salt. Directions We wash the meat, cut it into pieces the size of a children’...