Champagne mustard soup

Ingredients for 4 servings:

• 1 piece(s) celery (tennis ball size)
• 1 stalk(s) leek, white part only
• 1 tbsp butter
• 20 g flour
• 1 liter veal stock
• 1 class Bottle/s of sparkling wine (Piccolo)
• 2 tsp Dijon mustard, medium
• ¼ liter cream
• salt and pepper
• 2 tsp mustard seeds, coarsely ground or ground
• ½ bunch chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Finely chop the celery and leek and sauté in butter, then coat with flour. While stirring vigorously, pour in the veal stock and simmer uncovered for 20 minutes. Then pass through a fine sieve. Stir in the sparkling wine, mustard, and 1/4 cup of cream. Whisk the remaining cream until stiff peaks form. Season the soup with salt and pepper and ladle into bowls or soup cups. Top each bowl with a dollop of cream, coarsely grind the mustard seeds, and garnish with chives. The soup is sized so that it is not intended as a complete meal, but rather as an intermediate course in a meal.