H50′S Strawberry Champagne Soup, Served With Champagne Ice, Pistachios And Mint PechluckPechluck

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I visited H50 for Portland Dining Month, where I loved their strawberry champagne soup. This chilled fruit soup recipe should be perfect as the weather is heating back up


  • Yield 1
  • Servings 2
  • Portion 2 bowls
3 cu Strawberries
1/3 cu Champagne
1/3 cu Sugar
1/2 cu Orange Juice
1/2 cu Toasted Pistachios
1 A Sprig Of Fresh Mint
1 Juice Of 1 Lemon
1.5 cu Champagne
3 tbs Sugar
1 Juice From 1/2 Lemon
  1. Juice the lemons- separate them because you are using 1 lemon for the soup, and 1/2 lemon for the champagne ice
  2. Now, for the Champagne Ice, take the 1 1/2 cups champagne, 3 tablespoons sugar, and that 1/2 of a lemon’s juice in mix and pour into a flat tray that can fit into your freezer. It should freeze to the consistency of sorbet.
  3. Meanwhile, chill all the rest of the ingredients in the refrigerator. Well, probably not the sugar. Chill the bowl(s) you are going to serve this in too.
  4. Ice, Ice baby… When your ice is ready, now let’s make the soup. In a blender place the juice of 1 lemon, the strawberries, 1/3 cup of champagne, 1/2 cup sugar and 1/2 cup orange juice, and puree. Since everything is already cold (right? You chilled it? Previous step and all) it is now up to you to adjust consistency and seasoning with the rest of the sugar, and if necessary, perhaps more orange juice.
  5. If it’s not cold enough to your liking… chill some more! When you are ready temperature wise with your Champagne Ice and Chilled Strawberry Soup, ladle the strawberry soup into a chilled bowl. Take out your sorbet freeze of Champagne Ice and “shave” into some chunks by running a tablespoon over it, and top your soup with these shavings. Garnish with crushed toasted pistachio and fresh mint.