Cold Peach Soup:
Peaches, sour cream, orange juice, pineapple juice, dry sherry, sugar, lemon juice. Blenderize and chill. My favorite.
I like to add wine and herbs to fruit soups. I’ve made an Asian melon soup with lemon grass and cilantro with riesling that was wonderful before a Thai red curry dish. I’ve also made a strawberry basil soup with a Bandol Rose wine that was great before a provencal meal.
Chiles can be nice in fruit soups, too, for that hot, sweet and salty thing. Pineapple soup with thai chiles and mint is very nice. Most of the time I puree only part of the ingredients, for some soups, not at all. I like to save some of the fruit for dicing or slicing to give the soup some texture.
I used to do cold strawberry soup at the restaurant:
Puree in a blender or Robot Coupe a bunch of strawberries (of course, cleaned and rinsed and dried). Add creme fraiche. Just before serving, give the soup a good dose of champagne.
We made a Danish style cold Cherry soup a few weeks ago – its a kind of once a year thing, but easy to make. The cherries (sweet, pitted) are stewed up with some sliced orange, lemon, and lime, thickened a bit with arrowroot, cooled and served. Sour cherries can be used, but you have to add sugar.
I’m going to attempt pouring that fruit soup into a popscile mold and freezing it …
Waiting for a field ripe honey rock, honey sounds good … probably lime zest …
then we’ll see if it’s eatible
My local grocery has a section of homemde fruit soups: watermelon, honeydew, canteloup, etc. I know its a great idea, but I also got the feeling they just took all their produce and put it in blender, one by one, maybe added a tad of honey or drop of yogurt. The soups looked a little unsubstantial.
Those of you that like fruit soup, what else do you do?
Summer fruit soups
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