In the mornings, only aristocrats drink champagne and... hmm, I will not continue further the well-known phrase, for which, according to the rules of the platform, you can get "a-ta-ta".
But how can one not remember about champagne on the first of January? Especially about the exhausted one, who shyly huddled half-closed with a cork in the refrigerator door.
But I beg you very much - I don’t need to lecture that, in most cases, this is not champagne, but sparkling wine... It is customary to call it champagne, it will be champagne. Whoever doesn't like it - he can replace it for himself with "sparkling".
I know that many have an open bottle thrown out in mid-May along with the tree. But you can dispose of it early - by making a mustard soup with a hangover.
We take:
- Leek stalk (we only need the white part)
- Root celery - a little, a bit larger in size. than a tennis ball
- A liter of broth - chicken or meat
- 250 or a little more (how much is left!) Champagne
- 2 tablespoons hot mustard (like Dijon)
- 2 tablespoons of mustard seeds (can be ground, can be whole)
- 100 ml cream, preferably fat
- 20 gr. flour
- A spoonful of butter
- Salt and pepper to taste
How we cook:
Chop celery and leeks, fry in butter for five minutes, add flour and fry for a couple of minutes, stirring well. You can do this right in the saucepan.
Pour in the broth, without ceasing to interfere, bring to a boil, reduce the heat and simmer for twenty minutes. at the same time, do not close the pan with a lid - let the liquid boil off a little.
After twenty minutes we punch everything with an immersion blender, add mustard of both types, salt, pepper, champagne and bring to a boil. At the very end, pour in the cream, warm it up and turn it off.
You can serve it with sour cream, sprinkled with mustard seeds or crushed garlic (but this is not for everybody's taste).
Bon Appetit!