Strawberry Champagne Soup (Hot or Cold)
June 27, 2016
"Another recipe gem by Becky Hardin found @ her blog-site thecookierookiedotcom & my taste buds tingle every time I think of this recipe & the pics she posted to her recipe pg. We even have a bottle of champagne that we've been "aging for yrs", so the plan will be to use it for this soup when my family visits from the US & Canada in early Sep. I hope 1 of you will make it before then & confirm my fondness for this recipe is well-deserved. (Times were not given & were estimated by me) ENJOY!"
- Serving Size: 1 (315.9 g)
- Calories 282.6
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 10.3 mg
- Total Carbohydrate - 68.4 g
- Dietary Fiber - 1.5 g
- Sugars - 66.1 g
- Protein - 0.5 g
- Calcium - 20.7 mg
- Iron - 0.6 mg
- Vitamin C - 44.4 mg
- Thiamin - 0 mg
Combine champagne, 1 cup of the sugar & 1 1/2 cup water in a sml saucepan & heat over med-high heat. Stir to dissolve the sugar. Once bubbling, reduce to a simmer & cook for 2 min.
Remove from the heat & pour into a blender. Add the strawberries plus salt & blend on high until fully pureed & smooth.
Pour mixture though a fine mesh strainer and back into the small saucepan.
Meanwhile, cook the balsamic vinegar & the remaining 1/4 cup sugar over med-heat for about 8 min until it has reduced slightly & become syrupy.
TO SERVE: If serving hot, serve the soup right away garnished w/fresh basil, drizzled w/1 tbsp of the balsamic reduction & sliced strawberries as desired. If serving cold, chill for at least 1 hr & then serve the same way.
NOTE RE YIELD: I had to make a choice about the yield as the recipe makes 2 bowl-sized servings or 4 cup-sized (or ramekin-sized) servings. I opted to enter as 4 servings.
Tips & Variations
- No special items are required