Chilled pineapple and persage soup

Chilled-pineapple-and-persage-soup-8
The perfect refreshment on a hot summer day.

 

Difficulty: Medium

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 454 / Protein 2g / Carbohydr. 106g / Fat 1g

Ingredients (4 servings)

100 gpearl sago
0.5pineapple
1 litrepineapple juice
2limes
50 gsugar
10mint leaves
0.5 tspcayenne pepper

Utensils

citrus juicer (optional), fine grater, large bowl, cooking spoon, cutting board, small sauce pan, knife

Wine Tip

Grauburgunder, dry, 2013
The sparkling white wine with its exotic fruit aromas creates a harmonious duo with the pineapple chilled fruit soup. For an especially refreshing experience, enjoy between 9 – 11°C/50°F.

Step 1

Chilled pineapple and persage soup

Zest all limes and squeeze the juice from half of the limes.

zester, citrus juicer (optional), cutting board, knife

2 limes

Step 2

Chilled pineapple and persage soup

Caramelize sugar and deglaze with lime juice.

cooking spoon, small sauce pan

50 g sugar

Step 3

Chilled pineapple and persage soup

Add pineapple juice.

1 litre pineapple juice

Step 4

Chilled pineapple and persage soup

Add lime zest and bring to a gentle boil.

Step 5

Chilled pineapple and persage soup

Add pearl sago and simmer on low heat for approx. 15 – 20 min., according to package instructions, stirring occasionally.

100 g pearl sago

Step 6

Chilled pineapple and persage soup

In the meantime, peel and core pineapple. Cut the flesh into small cubes.

cutting board, knife

0.5 pineapple

Step 7

Chilled pineapple and persage soup

Add the pineapple cubes to the pearl sago and gently simmer on low heat for approx. 5 min. Transfer everything into a large bowl and allow to cool for 10 min. Then chill for at least 1 hour.

large bowl

Step 8

Chilled pineapple and persage soup

Slice the mint into fine strips and add to the chilled fruit soup, along with the cayenne pepper to taste. Pour into serving glasses and garnish with fresh mint leaves.

cutting board, knife

10 mint leaves / 0.5 tsp cayenne pepper