Name: Champagne Carrot Cappuccino
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

Recipe by English_Rose

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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

Ready In:: 1hr 5mins
Serves:
Units:

Join In Now Join the conversation!

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

Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
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.
Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
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.

Submit a Recipe Correction

Add a Note