Annie Bell's Red Fruit Soup
Over a year ago
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Ingredients
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This vibrant red fruit soup is a delightful celebration of seasonal berries, perfectly blended with zesty cranberry juice for a refreshing treat. Strained to silky perfection, it’s elegantly served in bowls, adorned with a splash of balsamic vinegar and a sprinkle of fresh basil leaves, creating a beautiful contrast of flavors. Enjoy this light and invigorating dish as a stunning starter or a refreshing dessert that’s sure to impress.
Method
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1
Liquidise the fruit, cranberry juice and sugar in a blender.
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2
Press through a sieve.
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3
Serve in bowls with a few drops of balsamic vinegar and a couple of basil leaves in the centre.
Chef's Tips
SERVING IDEA This is as good for breakfast as it is for dinner to start, or as a finale for pud. You could serve some toasted brioche with it, either on the side, or made into croutons, as in the picture.
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