How to cook
Peel the carrots and dice them, pour 1 cup of broth over them and saute until softened.
Mash them and add the remaining broth. Sprinkle on the salt and black pepper, bring the mixture to a boil and remove from the heat.
Add the cream and stir. Serve the soup with chopped parsley in every bowl and pour in 1 tablespoon champagne to each.