June 27, 2016
Desserts, Soups/Stews, Alcohol,
Fruit, Strawberry, Appetizers, North American, Easy/Beginner Cooking, New Years, Romantic Dinner, Valentine's Day, Blender, Stove Top, Fat Free, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Sugar more
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"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!"
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.
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