Melt butter in a saucepan. Peel shallots, chop into coarse pieces and sauté for about 5 minutes, then add prosecco and simmer until almost completely reduced. Add vegetable stock and stir in sheep’s milk cheese. Bring to a boil, then reduce the heat and simmer for about 15 minutes, purée and season.
Warm up milk, add saffron and froth with a milk frother or hand blender.
Pour soup into cappuccino-style cups and top with spoonfuls of froth. Garnish with saffron threads.
Preparation time: 35 min. Level of difficulty: easy