Include in Print View:

Chilled Fruit Soup

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 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1361.6
Dietary: Gluten-free, Vegetarian
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
  • 6 ounce Red currants
  • 6 ounce Black currants
  • 6 ounce Cranberries
  • 1 1/2 cup Med.-dry white wine
  • 1/2 cup Sugar
  • 1 (2-inch) cinnamon stick
Directions
  1. 1
    In a large saucepan, combine red currants, black currants, cranberries, white wine, sugar, cinnamon stick, orange peel, orange juice, and water.
  2. 2
    Bring the mixture to a boil over medium-high heat.
  3. 3
    Reduce heat to low and simmer gently until the fruit is tender and has released its juices, about 15 minutes.
  4. 4
    Remove the saucepan from heat and discard the cinnamon stick and orange peel.
  5. 5
    Transfer the hot fruit mixture to a blender or food processor and puree until smooth.
  6. 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. 7
    Allow the soup to cool to room temperature, then cover and refrigerate for at least 1.5 hours until thoroughly chilled.
  8. 8
    Just before serving, stir the crème de cassis into the chilled soup.
  9. 9
    Pour the soup into chilled bowls.
  10. 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. 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
Read it online: https://www.chefs-mate.com/recipe/chilled-fruit-soup/