Strawberries and champagne soup recipe
Strawberries and Champagne Soup recipe
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|grated lemon zest|
Purée strawberries by pushing them through a sieve. This way you get rid of seeds and skins which is why it is not advisable to use a blender. But if preferred, process strawberries in a blender. Chill the puree in the refrigerator for a couple of hours.
Ladle the cold puree into soup bowsl. The bowls should be placed on a bed of chopped ice, preferably inside a slightly larger crystal bowl.
Just before serving, add the champagne into the bowl and stir to mix with the strawberry purée. Top with a dollop of sour cream and finely grated lemon peel.
ca. 2 hrs 30 min
Grade of difficulty:
Calories per portion:
Reference: Strawberries and champagne soup recipe
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