H50’s Strawberry Champagne Soup, served with Champagne Ice, Pistachios and Mint

So earlier this week, I wrote about how I visited H50 for Portland Dining Month, where I loved their strawberry champagne soup. I know I just talked about a creamy but healthy watercress cauliflower soup because it got all rainy and sucky weather wise. But now I’m following that with this chilled fruit soup recipe which was shared by H50- the exact soup I had! This should be perfect as the weather is heating back up for this weekend (just this weekend… than back to more rain) so hurry up as the strawberries are ready for the picking at various U-Pick farms in the area.

H50 Bistro’s Chilled Strawberry Soup Recipe served with champagne ice, pistachios and mint

Ingredients:

Strawberry Soup

• 3 cups strawberries
• Juice of 1 lemon
• 1/3 cup champagne
• 1/3 cup sugar
• 1/2 cup orange juice
• 1/2 cup toasted pistachios
• A sprig of Fresh Mint

Champagne Ice

• 1 and 1/2 cups champagne
• 3 tablespoons sugar
• Juice from 1/2 lemon

Directions:

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. And now, what to do, what to do with that rest of the strawberries and champagne…

AND/OR, head on over to H50 and just have the 3 course menu for $29 like I did!