Berry And Champagne Soup
Posted: January 10, 2009 at 12:01 am
Ingredients
- 125g blackberries
- 125g blueberries
- 125g redcurrants
- 125g raspberries
- Handful of mint leaves
- 2-3 tbsp caster sugar
- 200ml natural yoghurt
- 200ml double cream
- 300ml Champagne or sparkling wine, chilled
Method: How to make berry and Champagne soup
Tip:This is a great way to use up the last of the season’s berries, particularly if you have some over-ripe fruit in the fridge. Freeze them before blending for a refreshing ice-cool dessert.
1. Tip all the berries into a blender and whiz to a purée. Add the mint leaves and sugar to taste, and blitz until the mint is finely chopped. Pour in the yogurt, cream and Champagne and whiz until evenly blended and frothy.
2. Pour the soup into serving glasses or individual bowls and serve immediately.