Champagne Soup with Sauerkraut

Sauté minced shallots and leeks in butter. Dust vegetables with flour. Add soup and champagne.

Peel the apple and cut into cubes. Add to the soup together with the sauerkraut and simmer at low temperature for 20 minutes.

Stir in the cream, bring to the boil again. Whisk the soup finely, pass through a sieve, season with salt, ground pepper and season. set aside vanilla scallops: Whisk the soup finely, pass through a sieve, season and season. set aside Cut open the vanilla stalks, scrape out the seeds and spread on the butter.

Insert a piece of vanilla stem through each scallop.

Fleur de sel, ground pepper: lightly season scallops Heat oil in a non-stick frying pan. Sauté scallops for just under a minute on each side. Remove frying pan from heat.

Add vanilla butter and turn mussels to the other side. Sprinkle with fleur de sel one more time.

Bring the soup to a boil. Whisk in whipping cream. Season with champagne. Arrange the soup, add one scallop at a time and bring to the table on the spot.

Tip: Always use aromatic spices to refine your dishes!

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