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| Golden Fruit Soup |
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This recipe was featured in Clover's recipe booklet released with the September 2004 issue of Sarie.
Serves: 4 - 6 portions |
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Cook and rate this recipe and you could win great prizes for your kitchen.
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When it comes to finding a chef who can add that exclusive touch of class to the simplest of dishes, writer, performer, wit, bon vivant and unashamed food fanatic Nataniël is the obvious choice.
Nataniël says:
A simple dish with exotic undertones. Serve warm with an assortment of breads or cold as an elegant entrée to the spring food table. The contrast between sweet and sour and creamy and spicy makes this smidgeon of wetness an exciting affair. Soup that cannot elicit a debate, will remain a sad story. |
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| Ingredients |
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1 small red pepper, seeds removed
150 g dried apricots
250 g dried peaches
30 ml brown sugar
500 ml water
500 ml semi-sweet wine
1,2 ml fine nutmeg
30 ml lemon juice
250 ml Clover pouring cream
Ground black pepper |
| Preparation method |
- Finely chop the red pepper. Place in saucepan with rest of ingredients (except the cream and pepper). Heat up and simmer on low heat for 40 minutes. Remove from heat and allow to cool.
- Add 125 ml Clover pouring cream and puree in food processor. Serve in individual dishes and garnish with the rest of the Clover pouring cream.
- Flavour with black pepper.
- This soup can be served warm or at room temperature.
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