Champagne Soup
1 serving
20 minutes
Champagne soup is a refined gastronomic creation of French cuisine that embodies elegance and exquisite taste. Its history roots in the traditions of aristocratic feasts where sparkling wine served as a symbol of celebration. In this recipe, the delicate combination of sautéed onions and carrots is complemented by the airy effervescence of champagne and a refreshing citrus note from mandarin juice. The creamy texture achieved with cream gives the soup a velvety quality, while chicken broth deepens its flavor. The presentation transforms the dish into a work of art—vibrant accents of strawberries, mandarins, and cheese mousse create harmony between sweet and creamy tones, while fresh celery and mint leaves add a refreshing contrast. This soup is the perfect choice for those seeking refined pleasure in every sip.
1
We sauté onion and carrot.
- Onion: 30 g
- Carrot: 25 g
- Olive oil: 20 ml
2
Add champagne, tangerine juice, chicken broth, and evaporate.
- Semi-dry champagne: 200 ml
- Freshly squeezed tangerine juice: 75 g
- Chicken broth: 100 ml
3
Add cream and blend everything in a blender.
- Cream 33%: 50 ml
4
Serving: Pour 250 g of soup into a plate, cut 10 g of celery stalk into thin strips and place in the center of the plate. On the edges of the plate – 25 g of strawberries, 25 segments of tangerine, and 20 g of cream cheese mousse. Garnish with mint leaves.
- Celery stalk: 10 g
- Strawberry: 25 g
- Tangerines: 25 pieces
- Cheese sauce: 20 g
- Mint leaves: to taste