Champagne Carrot Cappuccino |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Add bubbly to this delicious and unusual carrot soup for a fabulous fizzy flavour. Ingredients:
2 tablespoons olive oil |
3 1/2 ounces onions, chopped |
1 tablespoon coriander seed, crushed |
10 ounces carrots, peeled and finely sliced |
2 bay leaves |
1 celery, finely sliced |
6 ounces potatoes, finely diced |
1 1/4 quarts vegetable stock |
1 1/4 cups champagne (or substitute sparkling wine) |
sea salt |
fresh ground white pepper |
french bread, to serve |
Directions:
1. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
2. Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
3. Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.
4. Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
5. When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.
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