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Receta Chilled Fruit Champagne Soup With Crystallized Ginger
by Global Cookbook

Chilled Fruit Champagne Soup With Crystallized Ginger
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Ingredientes

  • 2 x Fuji apples peeled, cored, and roughly minced
  • 1 x ripe yet hard peach pitted, and roughly minced
  • 2 c. water
  • 1/2 c. sugar
  • 1 Tbsp. fresh lemon juice
  • 1/4 c. fresh orange juice
  • 1/4 c. shredded fresh mint leaves plus
  • 2 Tbsp. shredded fresh mint leaves
  • 1 tsp lemon zest
  • 1 c. extra-dry or possibly demi-sec Champagne
  • 2 Tbsp. finely-minced crystallized ginger

Direcciones

  1. In a 2-qt heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 c. mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer uncovered for 20 min.
  2. Remove from the heat and puree with an immersion blender, or possibly in batches in a blender. (Use caution when pureeing warm liquids.) Transfer to a clean container and chill till thoroughly chilled, at least 2 hrs.
  3. Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a tsp. of mint and a tsp. of minced crystallized ginger. Serve immediately, either as a first course or possibly a dessert.
  4. This recipe yields 1 qt: about 4 to 6 servings.