Champagne cream soup

Ingredients for 4 servings:

• 400 ml chicken stock
• 250 ml champagne
• 250 ml cream
• 4 egg yolks
• 2 slices of toasted bread
• 1 pinch of herbal salt
• Cinnamon (ground)
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fine soup for special occasions

Bring the chicken stock to a boil in a saucepan with 125 ml of champagne. Season with herb salt and a pinch each of cinnamon and cayenne pepper. Remove the pan from the heat. Combine 125 ml of cream with the egg yolk and 125 ml of champagne. Whisk the remaining cream until stiff peaks form. Stir the cream and egg yolk mixture and half of the whipped cream into the stock. Blend the soup with a hand blender until frothy. Cut the crust off the toast. Use a cookie cutter to cut out stars from the bread. Divide the soup among 4 plates, place a dollop of whipped cream in the center of each plate, and place the toast star on top.