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Champagne carrot cappucino

Antony Worrall Thompson from Great Food Bites
Antony Worrall Thompson adds bubbly to this delicious carrot soup for a fabulous fizzy flavour

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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Serves: 4

Prep: 40 min
Cook: 25 min

Ingredients
2 tbsp Olive oil
100g Onions, chopped
1 tbsp Coriander seeds, crushed
300g Carrots, peeled and finely sliced
2 Bay leaves
1 stick Celery, finely sliced
175g Potatoes, finely diced
1.2 litres vegetable stock
300ml Champagne (or substitute sparkling wine)
sea salt and freshly ground white pepper
bruschetta slices, to serve