Salmon Champagne Soup
From: Gisele, Aylmer, Quebec, Canada
Comments: Probably the most expensive soup in the whole World!
It has an exquisite appearance and a sensational flavor; if Champagne is too expensive for your purse, it is possible to replace it with sparkling white wine.
Serve this soup with hot melba toasts.
Servings: 4
  • 5 cups [1.25 L] chicken broth
  • Juice of 1/2 a lemon
  • 1 pound [454 g] fresh salmon, cleaned, skinned and diced
  • 2 teaspoons [10 mL] freshly chopped dill
  • 2 teaspoons [10 mL] freshly chopped parsley
  • 2 teaspoons [10 mL] freshly chopped chives
  • 1 1/2 cups [375 mL] Champagne
  • Pour chicken broth into a medium-size casserole, over medium heat.
  • Bring to a boil; pour in lemon juice.
  • Stir in diced salmon; simmer for 5 minutes.
  • Using a slotted spoon, transfer salmon dices into a hot soup tureen.
  • Pour hot lemony chiken broth over salmon dices.
  • Sprinkle soup with dill, parsley and chives; keep warm.
  • Pour Champagne into a small casserole.
  • Heat until boiling; pour into hot soup.
  • Serve immediately.