Champagne

Prestige sparkling wine from the Champagne region, made by méthode champenoise with Chardonnay and Pinot grapes.

Ingredients

• 400g beef chuck
• 1 cup egg noodles
• 2 tsp sliced leeks
• a pinch of bay leaves
• 2 tbsp unsalted butter
• 200g carrots
• a handful of fresh parsley, chopped
• a generous spoonful of Gruyère cheese
• 400ml chicken stock
• a pinch of herbes de Provence
• a generous handful of leeks
• a drizzle of lemon zest

Instructions

1. 1

   Combine the egg noodles and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the herbes de Provence and cognac, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with Gruyère cheese, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with parsley just before serving.

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