Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Soup
To serve
How it's done
Soup
Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the carrots, cook for approx. 4 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. until soft. Puree the soup, add the champagne with half of the cream, stir, season.
To serve
Plate up the soup, distribute the remaining whipped cream with the chervil on top of the soup.
| Tip: | Use dill instead of 8 sprigs of chervil. |
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