Champagne soup

Ingredients for 4 servings:

• 1 piece(s) celery (tennis ball size)
• 1 stalk(s) leek, the white part
• 1 tbsp butter
• 20 g flour
• 1 liter broth, clear (vegetable or veal stock)
• 1 small bottle(s) of champagne or sparkling wine or prosecco (piccolo)
• 2 tsp Dijon mustard
• ¼ liter whipped cream, lactose-free
• 2 tsp mustard seeds, coarsely ground or ground
• ½ bunch chives
• e.g. salmon, grilled, cut into strips or
• n. B. shrimp(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

lactose-free

Finely chop the celery and leek and sauté in butter, then coat with flour. Stir vigorously and pour in the broth. Simmer uncovered for 20 minutes. Purée if necessary and pass through a fine sieve. Stir in the sparkling wine, mustard, and half of the whipped cream. Whisk the remaining cream until stiff. Season the soup with salt and pepper and ladle into bowls. Garnish with whipped cream, mustard seeds, and chives. Serve with grilled salmon or shrimp, if desired.