Soupe Au Champagne Recipes

CREAMY CHAMPAGNE CHICKEN

Steps:

• Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
• Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

ST. MARTIN'S CHAMPAGNE BRIE SOUP

Steps:

• 1. Sauté shallots and bouillon in wine.
• 2. Add remaining wine and champagne and then add brie and heavy cream.
• 3. Bring to a boil for an instant just until head forms then remove from heat and let stand for 5 minutes.
• 4. Strain.
• 5. Taste for adding salt if you want.

SOUPE AU PISTOU

Steps:

• Place beans in a small saucepan and cover with a generous amount of water. Bring to a boil and cook, covered, until beans are tender, about 1 hour. Drain and reserve. (To test a bean for doneness, choose a small one. Smaller beans take longer to cook because of their dense centers. The bean should taste creamy, rather than powdery, inside.)
• Make Pesto by pureeing garlic, olive oil, and a few basil leaves in a blender. Gradually add remaining leaves until all are pureed. Transfer to a small bowl, add grated cheese, and stir. Set aside.Cut each vegetable into even 1/2-inch dice and set aside. To avoid discoloration, reserve potatoes in a bowl of cold water.
• Bring chicken stock to a boil in a large stockpot. Add white beans, potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered, 15 minutes. Add remaining vegetables and bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste. Serve soup with a dollop of pesto in each bowl.

CHICKEN AU CHAMPAGNE

Steps:

• Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
• Pour half cup of champagne over breasts.
• Make a slit in each breast and insert shallot.
• Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
• Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
• Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.