Carrot and champagne soup
Ingredients
for 4 people
| 1 tbsp | butter |
| 1 | onion, finely chopped |
| 1 | garlic clove, sliced |
| 400 g | carrots, cut into slices approx. 1 cm wide |
| 6 dl | vegetable bouillon |
| 1 dl | champagne |
| 1 dl | cream, beaten until light and frothy |
| salt and pepper to taste |
| 8 sprig | chervil, leaves torn off |
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.
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