Champagne Carrot Cappuccino

Submitted by English_Rose

"Add bubbly to this delicious and unusual carrot soup for a fabulous fizzy flavour."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 4

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.