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
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.
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.
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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By amjsmith_11353870
Maywood, IL
on November 17, 2008
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I also used brut for this. The flavor was not strong at all, in fact you could taste the apple, peach, ginger and the champgne and since itis served cold I can see where there might be a need for the flavors to stand out a bit. You may want to adjust the ginger to taste though if you do not like it.
By thomasmr_1389848
Bronx, NY
on March 08, 2005
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One of my friends has an annual soup party that has a competitive aspect to it. I made this soup and won hands down. It is very flavorful and simple to make. I used a brut champagne instead of a demi-sec, and it still tasted amazing.
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