Strawberry Champagne Soup (Hot or Cold)
Created by TwisSis on June 27, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #24190
Ingredients
- 1 cup sparking wine (champagne, or prosecco)
- 1 1/4 cups granulated sugar (divided per Prep Steps)
- 1 1/2 cup water
- Salt, pinch of
- 300 grams fresh strawberries (= 16 lrg strawberries based on average wt of 18 gm ea per the internet, hulled & halved)
- 1/2 cup balsamic vinegar
- Fresh basil for garnish (I prefer using fresh mint)
How to Make
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Step 1: 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.
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Step 2: Remove from the heat & pour into a blender. Add the strawberries plus salt & blend on high until fully pureed & smooth.
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Step 3: Pour mixture though a fine mesh strainer and back into the small saucepan.
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Step 4: 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.
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Step 5: 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.
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Step 6: 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.