Chilled Fruit-Champagne Soup with Crystallized Ginger (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 fuji apples, peeled, cored and roughly chopped |
1 ripe yet firm peach, pitted and roughly chopped |
2 cups water |
1/2 cup sugar |
1 tablespoon fresh lemon juice |
1/4 fresh orange juice |
1/4 cup plus 2 tablespoons shredded fresh mint leaves |
1 teaspoon lemon zest |
1 cup extra-dry or demi-sec champagne |
2 tablespoons finely chopped crystallized ginger |
Directions:
1. In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium low, and simmer uncovered for 20 minutes.
2. Remove from the heat and puree with an immersion blender, or in batches in a blender.(Use caution when pureeing hot liquids.) Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.
3. Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger. Serve immediately, either as a first course or a dessert.
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