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Red Grape Soup 2006
Food Management Staff
December 1, 2006
1 Min Read
FM Staff
Yield: 16 one-cup servings
8 qts. red seedless grapes
3 vanilla beans
2 sticks cinnamon
1/4 cup star anise
2 oranges, peel and reserve juice
1 lemon, peel and reserve juice
1 lime, peel and reserve juice
2 cups spring water
4 cups cranberry juice
2 cups champagne as needed simple syrup
in a large pot, place the grapes, vanilla beans and a bouquet garni made from the cinnamon sticks, star anise and citrus peels.
add citrus juices, spring water and cranberry juice and bring to a boil. simmer 10 minutes.
remove bouquet garni, then purée soup. strain through a china cap, then a chinois. add the champagne and season with simple syrup to taste.
chill and serve.
Recipe and photo from California Table Grape Commission.
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