Luxurious champagne cream soup made with aromatics, white wine reduction, and silky cream. This elegant starter is perfect for Valentine’s Day, anniversaries, and refined dinner parties.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 mins butter
1 small shallot, very finely chopped
1 tbsp flour
1 cup champagne or dry sparkling wine
2 cups light chicken or vegetable stock
¾ cup heavy cream
1 tsp lemon juice
Salt, to taste
White pepper or finely ground black pepper
Optional Garnish
Fresh chives, finely chopped
Crème fraîche swirl
A few drops of truffle oil (very subtle)
Sauté the Aromatics
1 In a saucepan over medium heat, melt butter.
Add the shallot and sauté for 2–3 minutes until soft and translucent. Do not brown.
Make the Base
2 Sprinkle flour over the shallots and stir continuously for 1 minute to cook out the raw flour taste.
Gradually whisk in the champagne. Bring to a gentle simmer and allow to reduce for 5–7 minutes until slightly concentrated.
Add Stock & Simmer
3 Slowly add the stock while whisking.
Simmer gently for 10 minutes to allow flavors to blend.
Finish with Cream
4 Reduce heat to low. Stir in the cream and lemon juice.
Heat gently for 5 minutes — do not boil.
Season with salt and white pepper to taste.
Blend & Serve
5 For an ultra-smooth texture, blend briefly with an immersion blender.
Ladle into warm bowls or small cups. Garnish lightly and serve immediately.
Pairing Suggestions
6 Wine
Cocktails
Sides
Parmesan crisps
Brioche toast
Smoked salmon canapés
Tips & Notes
7
Use dry champagne or sparkling wine , not sweet
Never boil after adding cream — keep it silky
Shallots should soften, not brown
A tiny splash of truffle oil adds depth without overpowering
Perfect Valentine’s starter before seafood, chicken, or vegetarian mains
Ingredients butter
1 small shallot, very finely chopped
1 tbsp flour
1 cup champagne or dry sparkling wine
2 cups light chicken or vegetable stock
¾ cup heavy cream
1 tsp lemon juice
Salt, to taste
White pepper or finely ground black pepper
Optional Garnish
Fresh chives, finely chopped
Crème fraîche swirl
A few drops of truffle oil (very subtle)
Directions Sauté the Aromatics
1 In a saucepan over medium heat, melt butter.
Add the shallot and sauté for 2–3 minutes until soft and translucent. Do not brown.
Make the Base
2 Sprinkle flour over the shallots and stir continuously for 1 minute to cook out the raw flour taste.
Gradually whisk in the champagne. Bring to a gentle simmer and allow to reduce for 5–7 minutes until slightly concentrated.
Add Stock & Simmer
3 Slowly add the stock while whisking.
Simmer gently for 10 minutes to allow flavors to blend.
Finish with Cream
4 Reduce heat to low. Stir in the cream and lemon juice.
Heat gently for 5 minutes — do not boil.
Season with salt and white pepper to taste.
Blend & Serve
5 For an ultra-smooth texture, blend briefly with an immersion blender.
Ladle into warm bowls or small cups. Garnish lightly and serve immediately.
Pairing Suggestions
6 Wine
Cocktails
Sides
Parmesan crisps
Brioche toast
Smoked salmon canapés
Tips & Notes
7
Use dry champagne or sparkling wine , not sweet
Never boil after adding cream — keep it silky
Shallots should soften, not brown
A tiny splash of truffle oil adds depth without overpowering
Perfect Valentine’s starter before seafood, chicken, or vegetarian mains
