Ingredients with Measurements:
- 2 cups strawberries, hulled and sliced
- 2 cups raspberries
- 2 cups cherries, pitted and halved
- 1 cup red wine
- 1/2 cup sugar
- 1 cinnamon stick
- 1 vanilla bean, split and scraped
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
- Whisk or electric mixer
Step-by-step instructions:
1. In a large pot, combine the strawberries, raspberries, cherries, red wine, sugar, cinnamon stick, and vanilla bean. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the fruit is soft and the liquid has thickened slightly.
2. Remove the cinnamon stick and vanilla bean from the pot and discard. Allow the fruit mixture to cool slightly, then transfer it to a blender or food processor and puree until smooth.
3. Strain the puree through a fine mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
4. Cover the bowl with plastic wrap and refrigerate the soup until chilled, at least 2 hours or overnight.
5. In a separate bowl, whisk the heavy cream and powdered sugar together until soft peaks form. Cover and refrigerate until ready to serve.
6. To serve, ladle the chilled soup into bowls and top each with a dollop of the vanilla cream. Garnish with additional fresh berries or mint leaves, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Temperature:
Simmer over medium-low heat, chill in the refrigerator.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 30g
Protein: 2g
Sodium: 20mg
Sugar: 24g
Substitutions for ingredients:
- Use any combination of red fruits you like, such as strawberries, raspberries, cherries, or pomegranate seeds.
- Substitute the red wine with cranberry juice or pomegranate juice for a non-alcoholic version.
- Use coconut cream instead of heavy cream for a dairy-free option.
Variations:
- Add a splash of orange juice or zest to the soup for a citrusy twist.
- Top the soup with chopped nuts, such as pistachios or almonds, for added crunch.
- Serve the soup with a scoop of vanilla ice cream instead of whipped cream.
Tips and tricks:
- Be sure to strain the fruit puree through a fine mesh strainer to remove any seeds or pulp for a smooth soup.
- Chill the soup for at least 2 hours or overnight to allow the flavors to meld together.
- Make the vanilla cream ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve the soup chilled.
Presentation ideas:
Serve the soup in clear glass bowls or cups to show off the vibrant red color.
Garnishes:
Garnish with additional fresh berries or mint leaves.
Pairings:
Pair with a light and refreshing salad or a crusty bread for a complete meal.
Suggested side dishes:
Serve with a side of grilled shrimp or chicken for added protein.
Troubleshooting advice:
If the soup is too thick, add a splash of water or juice to thin it out to your desired consistency.
Food safety advice:
Be sure to wash all fruits thoroughly before using them in the recipe.
Food history:
Fruit soups have been enjoyed for centuries in many cultures, particularly in Scandinavia and Eastern Europe.
Flavor profiles:
This soup is sweet and tangy with a hint of cinnamon and vanilla.
Serving suggestions:
Serve as a light and refreshing dessert or as a starter for a summer meal.
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