Chilledfruitandchampagnesoup Recipes

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CHAMPAGNE AND BERRY SOUP



Champagne and Berry Soup image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

8 ounces/250g raspberries
8 ounces/250g strawberries
1/2 cup/100g sugar
Juice of 1/2 lemon
1 pound/500g mixed soft fruits and berries, such as strawberries, raspberries, blackberries, blueberries
A handful fresh mint leaves, chopped
Creme fraiche, optional, for serving
1 bottle (750ml) cold Champagne

Steps:

  • Puree the raspberries and strawberries. Press through a sieve into a bowl. Add the sugar and lemon juice. Chill. To serve, stir the mixed fruit into the puree. Spoon into soup plates. Scatter the mint over the top. Set the creme fraiche on the table so everyone can add a dollop. Pass the bottle of Champagne and let everyone pour a glug into his bowl. Pour the rest of the bubbly into glasses.

STRAWBERRY CHAMPAGNE SOUP



Strawberry Champagne Soup image

A wonderfully decadent summer cold soup to beat the heat and warm the senses. Soooo simple!

Provided by Tara Besares

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 4

5 cups quartered strawberries
¼ cup white sugar
⅛ teaspoon salt
1 cup champagne

Steps:

  • Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 29 g, Fat 0.6 g, Fiber 3.9 g, Protein 1.3 g, Sodium 77.7 mg, Sugar 22.4 g

STRAWBERRY CHAMPAGNE SOUP



Strawberry Champagne Soup image

Make and share this Strawberry Champagne Soup recipe from Food.com.

Provided by Danny Beason

Categories     Strawberry

Time 1h1m

Yield 2 pints

Number Of Ingredients 10

10 ounces champagne
2 pints strawberries, washed,cleaned of stems,and halved
4 ounces water
8 ounces orange juice
1/2 cup sugar
1 cinnamon stick
1/4 teaspoon kosher salt
8 green peppercorns
2 tablespoons honey
1 tablespoon lemon juice

Steps:

  • Bring water, orange juice, sugar, cinnamon stick, salt, honey and green peppercorns to a simmer.
  • Let stand for one hour.
  • Strain mixture through a fine-meshed strainer and pour over the strawberries.
  • Put the strawberries in a blender.
  • Puree until mixture is smooth.
  • Stir in the lemon juice and champagne.
  • Serve chilled.

CHILLED PINEAPPLE CHAMPAGNE SOUP



Chilled Pineapple Champagne Soup image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h15m

Yield 8 to 10 servings as a first course

Number Of Ingredients 10

2 fresh sweet pineapples
1 1/2 cups plus 2/3 cup water
2/3 cup granulated sugar
1 tablespoon confectioners' sugar
1/2 teaspoon cinnamon (optional)
3/4 cup fresh mint leaves, plus a few extra for garnish
2 tablespoons brandy or Cognac
Salt to taste (optional)
1/3 cup fruity white wine
1 bottle (750 milliliters) very dry Champagne or sparkling wine, chilled

Steps:

  • Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
  • Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
  • Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
  • Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
  • In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight.
  • The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 33 grams

CHAMPAGNE PEACH AND MINT SOUP



Champagne Peach and Mint Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 3h40m

Yield 12 hors d'oeuvres size servings

Number Of Ingredients 7

1 bottle dry Champagne
6 large fresh peaches, peeled and sliced
1/8 teaspoon salt
4 large sprigs fresh mint, left intact but well washed and dried in a salad spinner or with paper toweling
White pepper
2 tablespoons creme fraiche
12 small sprigs fresh mint, for garnish

Steps:

  • Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.

Nutrition Facts : Calories 95 calorie, Fat 1 grams, SaturatedFat 0.5 grams, Cholesterol 3 milligrams, Sodium 23 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 1 grams, Sugar 8 grams

CHILLED FRUIT AND CHAMPAGNE SOUP



Chilled Fruit and Champagne Soup image

This is a very impressive course to add to a dinner party. It can be served after an entrée and before the main instead of a sorbet. It is a good idea to practise making this dish before serving it on a special occasion so you will know what fruit, bubbly, jugs and bowls create the best effect. It serves about 3-4 but that depends on the size of the bowls you use.

Provided by Mattlmorris

Categories     Raspberries

Time 12m

Yield 3-4 serving(s)

Number Of Ingredients 3

1 (440 g) can peaches or 1 (440 g) can apricots
1 (44 g) can plums or 1 (44 g) can cherries
1 (750 ml) bottle champagne, but cheap sweet bubbly wine is better or 1 (750 ml) bottle sparkling grape juice, for a non alcoholic version

Steps:

  • You need some plain, flat white soup or pasta bowls for this to work well.
  • Place a 440g can of red fruit (cherries, berries, plums) and a 440g can of orange fruit (peaches, apricots) in the fridge overnight. Process each can separately. Puree the fruit and the juice or syrup in a blender, use enough of the syrup or juice to puree the fruit easily, this will be between about half to all of it. Then pass through a sieve to a 1litre jug. Rinse the blender and sieve before doing the second can of fruit and putting it in a different jug.
  • Cover each jug with plastic wrap and put in the fridge until just before serving.
  • Add the champagne to each jug so they are have increased by half again once you have stirred the fruit and champagne together and the foam has been mixed inches This will only use about half of the bottle.
  • Hold a jug in each hand and pour both fruit mixes into a chilled bowl at the same time from opposite sides of the bowl. They should meet in the middle. Use a toothpick to make a small swirling pattern where the two colours meet.
  • If you have a helper in the kitchen to pour a third jug, you could add a third can of white fruit (apples or pears).
  • This is a very simple dish and once you have made it a couple of times you will feel able to experiment quite happily but remember to use cans of fruit rather than fresh as it saves a lot of hassle cooking the fruit and there is consistency in the amount of fruit in each can.
  • Beware that the combination of fruit and alcohol can affect people more noticeably that they would expect.

Nutrition Facts : Calories 261, Fat 0.4, Sodium 12.4, Carbohydrate 20.4, Fiber 2.2, Sugar 14.7, Protein 1.5

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