Chilled Fruit-Champagne Soup With Crystallized Ginger

Recipe Ingredients

2		Fuji apples - peeled, cored,
		And roughly chopped
1		Ripe yet firm peach - pitted, and
		Roughly chopped
2 cups	474ml	Water
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Fresh lemon juice
1/4 cup	59ml	Fresh orange juice
1/4 cup	10g / 0.4oz	Shredded fresh mint leaves - plus
2 tablespoons	30ml	Shredded fresh mint leaves
1 teaspoon	5ml	Lemon zest
1 cup	237ml	Extra-dry or demi-sec Champagne
2 tablespoons	30ml	Finely-chopped crystallized ginger

Recipe Instructions

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.

This recipe yields 1 quart: about 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B05) - from the - TV FOOD NETWORK

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