Champagne Rose Soup with Vanilla Cream
Serves: 8 servings
  • Soup
  • 1 cup champagne
  • 1 cup strawberries, hulled and sliced
  • ½ cup raspberries
  • ½ cup peaches, thinly sliced peeled & pitted
  • ⅓ cup sugar
  • 2 tsp mulling spices
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ⅓ cup cream
  • Garnish
  • fresh berries
  • ½ pint vanilla ice cream
  1. Combine champagne, fruit and sugar in a saucepan.
  2. Place spices in a spice ball or wrap in cheesecloth and add to fruit mixture.
  3. Bring to a simmer over medium-high heat.
  4. Reduce heat to medium low and simmer gently until fruit is very tender, about 8-10 minutes. Remove the spices and transfer mixture to blender or food processor and puree until smooth.
  5. Strain the soup through a fine mesh strainer into a small bowl.
  6. Blend the Cultured Buttermilk Blend into the water.
  7. Stir with cream and add to soup.
  8. Place a small scoop of vanilla ice cream in the center of dessert bowls and ladle soup around ice cream.
  9. Garnish with additional fresh berries.
Nutrition Information
Calories: 133 Fat: 4g Saturated fat: 2g Trans fat: 0g Carbohydrates: 19g Sugar: 15g Sodium: 24mg Fiber: 2g Protein: 2g Cholesterol: 15mg
Recipe by SacoFoods at