This mast surely be one of the most luxurious soups in the world! It looks exquisite and tastes wonderful and, if Champagne proves too expensive, any dry sparkling white wine may be used instead. Serve the soup with very hot Melba
2 pints chicken consomme juice of i lemon
1 lb. salmon, cubed
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
12 fl. oz. Champagne
Pour the chicken consomme into a medium-sized saucepan and set the pan over moderately high heat. Bring the consomme to the boil and add the lemon juice. Drop the salmon cubes into the consomme and boil for 5 minutes.
Using a slotted spoon, remove the salmon cubes from the consomme and place them in a warmed soup tureen. Pour over the consomme. Sprinkle over the dill, chives and parsley and keep hot.
Pour the Champagne into the saucepan. Heat until it just reaches boiling point, then pour it into the soup. Serve immediately.