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.
In a saucepan over medium heat, melt butter.
Add the shallot and sauté for 2–3 minutes until soft and translucent. Do not brown.
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.
Slowly add the stock while whisking.
Simmer gently for 10 minutes to allow flavors to blend.
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.
For an ultra-smooth texture, blend briefly with an immersion blender.
Ladle into warm bowls or small cups. Garnish lightly and serve immediately.
Wine
Champagne or Brut Sparkling Wine
Crémant
Light Chardonnay
Cocktails
French 75
Kir Royale
Sides
Parmesan crisps
Brioche toast
Smoked salmon canapés
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
4 servings