Champagne Infused Strawberry Soup (Sara Moulton) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
4 cups water |
9 cups strawberries (frozen can be used) |
1 cup sugar |
1 lemon, juiced |
1/2 cup champagne |
6 mint leaves, plus more, for garnish |
lime sorbet, (lemon yogurt or vanilla ice cream may be substituted) |
Directions:
1. In a saucepan, bring water, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.
2. Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.
3. Serve in soup bowls with a scoop of ice cream or sorbet. Garnish with mint leaves.
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