Chilled Fruit Soup

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
A refreshing, tart, and sweet cold soup made with currants, cranberries, and white wine
Chilled Fruit Soup recipe image

This elegant chilled fruit soup is a delightful summer refresher or a unique dessert course. It combines the bright acidity of red and black currants with the tartness of cranberries, softened by sugar and med-dry white wine. The addition of a cinnamon stick adds a subtle warmth that complements the fruit flavors beautifully. After simmering, the mixture is pureed and strained to create a silky, seedless texture. Finished with a splash of crème de cassis and a dollop of sour cream, it offers a sophisticated balance of sweet, tart, and creamy notes. Perfect for garden parties or as a light, cooling treat on a hot day.

Chilled Fruit Soup recipe image
Print Recipe

Chilled Fruit Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1361.6

Description

This elegant chilled fruit soup is a delightful summer refresher or a unique dessert course. It combines the bright acidity of red and black currants with the tartness of cranberries, softened by sugar and med-dry white wine. The addition of a cinnamon stick adds a subtle warmth that complements the fruit flavors beautifully. After simmering, the mixture is pureed and strained to create a silky, seedless texture. Finished with a splash of cr&# 195;¨me de cassis and a dollop of sour cream, it offers a sophisticated balance of sweet, tart, and creamy notes. Perfect for garden parties or as a light, cooling treat on a hot day.

Ingredients

Directions

  1. In a large saucepan, combine red currants, black currants, cranberries, white wine, sugar, cinnamon stick, orange peel, orange juice, and water.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low and simmer gently until the fruit is tender and has released its juices, about 15 minutes.
  4. Remove the saucepan from heat and discard the cinnamon stick and orange peel.
  5. Transfer the hot fruit mixture to a blender or food processor and puree until smooth.
  6. Press the puree through a fine-mesh nylon sieve or chinois to remove seeds and skins, pressing with a spatula to extract as much liquid as possible.
  7. Allow the soup to cool to room temperature, then cover and refrigerate for at least 1.5 hours until thoroughly chilled.
  8. Just before serving, stir the crème de cassis into the chilled soup.
  9. Pour the soup into chilled bowls.
  10. Top each serving with a spoonful of sour cream and use a skewer to feather the cream into the soup for an attractive presentation.
  11. Garnish with fresh black currant leaves and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1361.6kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 16.9mg1%
Total Carbohydrate 337.6g113%
Dietary Fiber 26.3g106%
Sugars 299.4g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chilled, fruit, soup, currants, cranberries, white, wine, cinnamon, dessert, summer, refreshing, tart, sweet, puree, crème, cassis, sour, cream, appetizer, cocktail
Recipe Card powered by WP Delicious