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Champagne carrot cappucino

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tbsp olive oil

    2. 100 g onions , chopped

    3. 1 tbsp coriander seeds , crushed

    4. 300 g carrots , peeled and finely sliced

    5. 2 bay leaves

    6. 1 sticks celery , finely sliced

    7. 175 g potatoes , finely diced

    8. 1 1/5 litres vegetable stock

    9. 300 ml champagne , (or substitute sparkling wine) sea salt and freshly ground freshly ground white pepper slices bruschetta , to serve

    Instructions Jump to Ingredients ↑

    1. Champagne carrot cappucino Method 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.

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