My mom was asking for a chilled soup to be added to the meal plan for the week. I was inspired by the strawberry-champagne soup at Lola's at the Osthoff resort in Elkhart Lake, WI. This soup was a great addition to a cheese and charcuterie wine dinner night!
Ingredients:
3 cups water
9 cups fresh strawberries, stems removed
1 cup sugar
1 lemon, juiced
1 1/2 cups champagne
10 mint leaves, plus more for garnish
Preparation:
1. In a stockpot, add water, strawberries, sugar, lemon juice, and champagne. Bring to a boil, then turn down to a summer for about 15 minutes.
2. Remove from heat and stir in mint leaves. Let cool to room temperature.
3. Once cooled, blend together using a standing or immersion blender.
4. Use a fine mesh sieve to strain seeds out of the soup.
5. Chill in the refrigerator for at least 5 hours, preferably overnight, before serving.
6. Whisk soup together and garnish with mint to serve.
Ingredients:
3 cups water
9 cups fresh strawberries, stems removed
1 cup sugar
1 lemon, juiced
1 1/2 cups champagne
10 mint leaves, plus more for garnish
Preparation:
1. In a stockpot, add water, strawberries, sugar, lemon juice, and champagne. Bring to a boil, then turn down to a summer for about 15 minutes.
2. Remove from heat and stir in mint leaves. Let cool to room temperature.
3. Once cooled, blend together using a standing or immersion blender.
4. Use a fine mesh sieve to strain seeds out of the soup.
5. Chill in the refrigerator for at least 5 hours, preferably overnight, before serving.
6. Whisk soup together and garnish with mint to serve.