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

Garnish:
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.

2 comments:

labelga said...

Binnur, I just see this. As I am fond of all of the ingredients, this is worth a try! It this dish Turkish?

Binnur said...

Hi Labelga,
It is not, I don't know the origin. Even though it is in my mum's recipe book:) That's why I posted it in the International section:)