Monday, December 25, 2006

Champagne Soup

Champagne Soup
2 cups chicken broth
1 tbsp lemon juice
250 gr Sole or Trout, cut in bite size
3/4 cup champagne

1 fresh green onion, finely sliced
1 tsp dill, finely chopped
1 tsp parsley, finely chopped

Bring to boil the chicken broth and lemon juice in a medium sized pot. Add the fish pieces in it and cook for about 5 minutes, then turn the heat off. Meanwhile heat the champagne up in a small bowl. I used the microwave for 50 seconds. Then pour it on the fish.

Pour the soup into your soup bowls with a ladle. Sprinkle fresh green onions, dill and parsley all over Serve while still hot.

Makes 2 servings.