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Cold Strawberry Champagne Soup – An Easy Chilled Soup Recipe

This is a very easy, yet elegant chilled soup recipe – a great addition to your summer dinner repertoire. It is also a perfect brunch or summer luncheon recipe.

Strawberry Champagne Soup with Basil Goat Cheese Puree

Ingredients for Soup (to serve four):

1 quart fresh strawberries

1 cup apple juice

½ cup champagne

1 small shallot, diced

Black pepper to taste

Method for Soup:

  • De-stem strawberries. Wipe with wet cloth. Cut in halves
  • Put in blender with other ingredients. Puree on high, 1-3 minutes
  • If you have many seeds. Strain well.
  • Set aside, keeping chilled

Ingredients for Puree:

½ cup fresh basil

¼ cup of goat cheese

Vegetable stock or water. Just enough to blend till smooth

Salt & pepper to taste

Method for Puree:

  • De-stem basil
  • In boiling salted water, blanch basil for 30 seconds
  • Pour basil into strainer. Drop basil in ice cold water to shock & stop cooking. Drain. Put basil in bowl.
  • Add goat cheese and salt & pepper
  • Put all ingredients in blender. Puree until smooth.

Plating: Pour soup into chilled bowls. Drizzle with basil puree. Enjoy.

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