An Easy Fruit Soup Recipe
A Tasty Fruit Soup Recipe
When I need a spark of inspiration there are lots of little mind exercised I do, but one of my favorites is to ask – can I make this into a soup? It can be fun figuring out how to make atypical soup ingredients into soup. One obvious thing we don’t often think of for soup is fruit, but a good fruit soup recipe is worth its weight in gold. People are always surprised when you serve a fruit soup. Fruit soup is one of those things that just isn’t expected. Fruit soup recipes are rarely in cook books and the dish is rarely on restaurant menus. The exception might be melon soup, which counts as fruit soup, but there is much more that can be done within a fruit soup recipe that we are really missing out. This is a crying shame.
Fruit Soup Recipe – the palate cleanser
I typically think of a fruit soup as more of a dessert. It could certainly be served as an appetizer. I often giggle because, as we often forget about fruit soup, we also forget about the odd category of palate cleansers. I am not really sure why, but when I think of the idea of palette cleansers, I can’t help but laugh. It has been a very long time since I have actually been served a palate cleanser at a restaurant or at a dinner party. Perhaps they are more popularly called the intermezzo now, I am not sure. But, if there is anything more first world and non-sensical then having palate cleansers I am not sure what is. I suppose a fruit soup recipe could be developed with this in mind, but then what we we do with that lemon sorbet which seems to be the only thing that is actually served as a palate cleanser. Lemon Sorbet – the worlds greatest palate cleanser? Why not just some bubbly water?
Fruit Soup Recipe – The Stock?
When I think of soup the first thing that I think of is what type of broth should be used. With fruit soup, this is can be a head scratcher. One could boil fruits to make a stock of sorts, but a fruit soup is nicest when it tastes fresh. A cooked fruit stock may not get you there. This is not to say a winter fruit soup with strewed fruit flavors would not work. It certainly could.
Fruit Soup Recipe – Herbs and Spices
I like a broth-y fruit soup, so I make it with water, sugar and a variety of spices – cinnamon, clove, mint, etc. Even a nice chunk of fresh ginger is a good addition. We don’t often think so, but herbs and spices do well with fruit and fresh fruit does well with them, too. They bring out the subtle flavors in each other. A fruit soup broth like this is easy to make. Boil the water, sugar and spices for 2 minutes and steep 30 minutes. Then all you have to do is add the fruit.
A fruit soup recipe with milk or cream based stock could certainly be a good, but I prefer to add dairy in the form of a big scoop of vanilla ice cream, placed directly in the soup. The vanilla ice cream always goes well with the fruit and the spices in the soup.
Fruit Soup Recipe – The Fruit
There is much you can do with the fruit part of this fruit soup recipe. Peaches and berries is one way to go, but so would mango, papaya, and pineapple – don’t forget the toasted coconut. A tropical fruit soup recipe would be very tasty. Apple and pear would be a great mix for a fine autumn fruit soup recipe. Even an orange or citrus soup would be tasty. Even if you had to whip up a fruit soup recipe quickly, you could use the fruits you have on hand and still be fine.
The how-to video below shows all the step involved in making a great fruit soup! The full recipe follows.
- 4 cups of water
- 1 ¼ cup of sugar
- ½ vanilla bean, split
- 1 cinnamon stick
- 4 star anise
- 4 whole cloves
- 8 cardamom pods
- ½ oz fresh mint leaves
- 1 lb ripe peaches
- ¼ lb fresh strawberries
- ¼ lb fresh blueberries
- ¼ lb fresh raspberries
- ¼ lb fresh blackberries
- In a medium pot, mix the water, sugar, vanilla bean, cinnamon, star anise, cloves, cardamom, and mint leaves. Bring the mixture to a boil over high heat. Boil for 2 minutes. Remove from the heat and let steep 30-45 minutes. Strain and let cool completely.
- Clean the fruit.
- Dice the peaches and strawberries into a small dice. Cut the berries in half if they are large.
- When the soup is cool, add the fruit.
- Serve immediately or cool in the refrigerator then serve cold.
- The soup can be stored refrigerated for few days in sealed containers.
- The fruit soup should have 2 pounds of fruit in it. Any variety of fruit will work. Think themes like tropical or autumnal fruits.
- The soup is nice served with a scoop of vanilla ice cream or a dash of cream stirred in.
Keep Eating! Keep Innovating!
Do you have a favorite fruit soup recipe? Care to share? Let us know in the comments or on Facebook.
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