Summer Fruit Soup
I saw this slightly different soup online and having tried it felt I had to share. What better soup is there for summer days? Tastes just as lovely warm or chilled!
Ingredients 500 g cooking apples, peeled, cored, sliced 4 peaches, peeled 750 ml water 1 juice of 1 lemon zest of 1 lemon, grated 2 tbsp cornflour 80 g sugar 2 tsp cinnamon powder 1 sprig(s) watercress for decoration 125 ml sour cream for decoration 4 slice(s) lemon for decoration |
Method
Place sliced peaches and apples to a saucepan together with the water and lemon zest. Bring to a boil then reduce to a simmer and cook until the fruit is tender (about 40 minutes).
Pass the fruit pulp through a sieve and transfer the purée into a fresh saucepan.
In another bowl blend the cornflour with the lemon juice until smooth and add to the fruit purée. Continue cooking the mixture until thickened then add in the cinnamon and sugar.
Gradually add this mixture to the pan with the fruit soup and stop before the soup gets to be too sweet.
Serve in soup bowls, garnished with a little swirl of cream, a slice of lemon and a sprig of watercress.
Pass the fruit pulp through a sieve and transfer the purée into a fresh saucepan.
In another bowl blend the cornflour with the lemon juice until smooth and add to the fruit purée. Continue cooking the mixture until thickened then add in the cinnamon and sugar.
Gradually add this mixture to the pan with the fruit soup and stop before the soup gets to be too sweet.
Serve in soup bowls, garnished with a little swirl of cream, a slice of lemon and a sprig of watercress.
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