Recipe courtesy of Laura Calder

Champagne and Berry Soup

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Yield: 4 servings
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8 ounces/250g raspberries

8 ounces/250g strawberries

1/2 cup/100g sugar

Juice of 1/2 lemon

1 pound/500g mixed soft fruits and berries, such as strawberries, raspberries, blackberries, blueberries 

A handful fresh mint leaves, chopped

Creme fraiche, optional, for serving

1 bottle (750ml) cold Champagne


  1. Puree the raspberries and strawberries. Press through a sieve into a bowl. Add the sugar and lemon juice. Chill. To serve, stir the mixed fruit into the puree. Spoon into soup plates. Scatter the mint over the top. Set the creme fraiche on the table so everyone can add a dollop. Pass the bottle of Champagne and let everyone pour a glug into his bowl. Pour the rest of the bubbly into glasses.