Happy new year or what to do with left over Champagne

Happy new year !

A new year has come, with chances and challenges yet to unfold.

I have made a new year's resolution and I hope that I will be able to keep it for the next 365 days.

2012 will be my year of eating soups.

I really like soups, they are warm and nurturing.

So I have decided to eat 365 soups in 2012. Every day a new soup. This will be a year full of chopping onions and persil, svelting in veloutés and the perfume of wonderful spices from all over the world.

When not eating at home, soups can be found in every restaurant and I might even get some at our friend's houses when invited.

Please do not expect Bocuse or Nigella writing a food blog, I am not a gourmet cook and not very skinny, it will be more everyday cooking spiced up with experimenting and discovering. It will be a truesome story about me trying to get this done besides a busy full time job and being married and having two kids of whom neither is a vegetable enthousiast.

So please feel invited to share with me my daily bowl of soup.


Yesterday I started the new year with style with

Day 1

LOBSTERSOUP

(but I did not buy a living lobster, throw it into boiling water and started to make a bisque.)

Ingredients:

1 package of premade bought freezed lobstersoup

Get the package already in the morning out of the freezer, like this you can use it for dinner,

open the package, verse the content into your marmite, put it to a boil and simmer it until ready.

Voilà and bon appétit

Our youngest boy made the soup, it was delicious, and liked by the whole family, husband and kids included. What a good start for the year.

We voted it *****

Day 2

Champagnesoup with persillade

Today I discovered that we still had some leftover Champagne.

Ingredients:

Left over champagne or other sparkling vine from new years eve party

some shallot onions

at least 250 ml cream

1 l chicken stock

about 15 scallops

Persil

Cut the shallots in small dices, sauté them in a little bit of butter, add half of the champhagne, the cream and the chicken stock, bring to a boil and let it simmer until half the liquid is reduced. Then pass all through a sieb, add the remaining champagne to the liquid. Simmer on very low temperature. In a pan brown the scallops in some olive oil for two minutes. Add the scallops to the soup, add parsley.

Voilà, bon appétit.

In our family we had it as a starter. I found it a little rich with all the cream and could not eat the next course afterwards. The children did not really appreciate the dish, but my husband liked it.

We voted it ***.

Wishing you all a wonderful and happy new year, may you stick to your new year's resolutions and feel invited for a new bowl of soup at our table tomorrow.

Charlotte