Mustard – Champagne – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 150 ml champagne or good sparkling wine
- 500 ml whipped cream
- 0.75 liter ¾ poultry stock
- 3 tablespoons mustard, one tablespoon each sweet, medium-hot and Pommery mustard
- 4 scallop (s), released
- 2 tablespoon olive oil
- 0.5 ½ bunch chervil
- Salt and pepper, freshly ground
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- 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.
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