Champagne Carrot Cappuccino - cooking recipe

Ingredients

2 tablespoons olive oil
3 1/2 ounces onions, chopped
1 tablespoon coriander seed, crushed
10 ounces carrots, peeled and finely sliced
2 bay leaves
1 celery, finely sliced
6 ounces potatoes, finely diced
1 1/4 quarts vegetable stock
1 1/4 cups champagne (or substitute sparkling wine)
sea salt
fresh ground white pepper
French bread, to serve

Preparation

Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
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.
Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
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.