CHILLED CANTALOUPE SOUP
Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Peel, seed, and cube the cantaloupe.
- Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g
CHILLED PINEAPPLE CHAMPAGNE SOUP
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
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
CHILLED FRUIT AND CHAMPAGNE SOUP
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
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
CHAMPAGNE PEACH AND MINT SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 3h40m
Yield 12 hors d'oeuvres size servings
Number Of Ingredients 7
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 SOUP TO GO WITH YOGURT - WEIGHT WATCHERS
I received a Weight Watchers email this morning and this recipe was featured. 1 1/2 cups = 2 points (for those following the Weight Watchers Points Plan). Notes from the website: POINTS® Value: 2 Servings: 2 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy Keep your fruit soup chilled all day in a thermos until you're ready for a refreshing midday pick-me-up packed with antioxidants
Provided by senseicheryl
Categories Smoothies
Time 10m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all berries and orange juice beverage in a food processor. Purée on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 174, Fat 1.1, SaturatedFat 0.2, Cholesterol 1.7, Sodium 53.2, Carbohydrate 39.2, Fiber 6.6, Sugar 28.8, Protein 5.6
CHILLED FRUIT SOUP
Extracted from Home & Decor for personal use only. A refreshing soup-based dessert with the goodness of fruits to pep up the taste buds
Provided by SiRong
Categories Frozen Desserts
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients into a heavy-base pot.
- Bring to a boil.
- Fill basin of water with ice cubes.
- Cool down the boiled ingredients in the ice bath prepared.
- Opt to garnish with berries and fruits as follows : kiwi, strawberries, oranges (cut into cubes); raspberries and blueberries.
- Soup should be chilled for minimum 1 hour before serving.
Nutrition Facts : Calories 200.8, Fat 0.3, SaturatedFat 0.1, Sodium 2.7, Carbohydrate 52, Fiber 1.9, Sugar 49.2, Protein 0.7
STRAWBERRY CHAMPAGNE SOUP
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
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.
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