Strawberry and Champagne Soup
For a festive start to a holiday meal, this soup ticks all the boxes with its bright color and flavor — and, even better, it only takes a few minutes to make. Because the soup uses frozen strawberries, it can be served year-round. Serve the soup in small bowls, large tea cups or coupes.
Refrigerate the strawberry base up to 2 days.
The strawberry base needs to be refrigerated for at least 4 hours and up to 2 days before serving.
Ingredients
- 1 pound frozen strawberries, defrosted
- 1/4 cup light honey, preferably orange blossom, plus more as needed
- Finely grated zest and juice of 1 large orange, plus more juice as needed
- 1 cup dry champagne or sparkling wine, such as prosecco or cava
- 1/2 cup fresh basil leaves, for serving
- Balsamic vinegar, for serving
- Flaky sea salt, such as Maldon, for serving
- Freshly ground black pepper, for serving
Directions
Step 1
In a blender, combine the strawberries, honey, orange zest and juice in a blender, and puree on high speed until well incorporated, adding more juice, 1 tablespoon at a time, as needed to get a thick, pourable consistency. Transfer to a lidded container and refrigerate for at least 4 hours and up to 2 days.
Step 2
Just before serving, stir the champagne or sparkling wine into the strawberry mixture to thoroughly combine, then divide among four small bowls.
Step 3
Garnish each with a couple of basil leaves, a few drops of balsamic vinegar, a pinch of flaky salt and a grinding of the pepper. Serve cold.