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🍰 Fruity Cold Soup with Vanilla Quenelles

272 kcal · 30 min · 4 servings

Fruity Cold Soup with Vanilla Quenelles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cherries under running water.
  2. 2. Halve the cherries and remove the pits.
  3. 3. Rinse the rhubarb.
  4. 4. Remove the fibrous skin from the rhubarb.
  5. 5. Slice the rhubarb into thin pieces.
  6. 6. Rinse the currants.
  7. 7. Strip the currants from the stems.
  8. 8. Wash the strawberries.
  9. 9. Remove the green tops from the strawberries.
  10. 10. Quarter the strawberries.
  11. 11. Rinse the raspberries.
  12. 12. Pick out any overripe raspberries.
  13. 13. Cut the melon in half.
  14. 14. Scoop out the seeds from the melon.
  15. 15. Use a melon baller to scoop out balls from the melon.
  16. 16. Add the wine and 100 grams of powdered sugar to a pot.
  17. 17. Bring the mixture to a boil over medium heat.
  18. 18. Add the cherries and rhubarb.
  19. 19. Cook the fruit for 3 to 4 minutes.
  20. 20. Add the currants.
  21. 21. Cook the mixture for another 1 to 2 minutes.
  22. 22. Mix a bit of cold water with the cornstarch in a bowl.
  23. 23. Stir the strawberries into the warm mixture.
  24. 24. Let the cold soup cool down.
  25. 25. Place the bowl in the refrigerator.
  26. 26. Gently fold in the raspberries.
  27. 27. Gently fold in the melon pieces.
  28. 28. Slit the vanilla pod lengthwise.
  29. 29. Scrape out the vanilla seeds with a knife tip.
  30. 30. Mix the remaining powdered sugar with cream cheese in a bowl.
  31. 31. Add the crème fraîche to the mixture.
  32. 32. Add the honey to the mixture.
  33. 33. Add the vanilla seeds to the mixture.
  34. 34. Mix all ingredients for the vanilla quenelles well.
  35. 35. Use two teaspoons to form small quenelles from the mixture.
  36. 36. Place the vanilla quenelles on the cold soup.

Nutrition per serving