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Fresh Fruit Minestrone

post #1 of 3
Thread Starter 
On another thread, someone was asking about good beginning cookbooks. Some years back, I bought the Le Cordon Bleu Cooking Techniques and the Dessert Techniques. In one of them is a recipe for Fresh Fruit Minestrone. I had ignored it for years, but some months back, started making it. I've substituted some things, but the basic idea is nifty and lots of people really like the results.

The concept per LCB:

Heavy syrup made with a split vanilla bean added. Add orange juice and some basil and puree with banana to make a soupy consistency. Add fruit, including Granny Smith apples, kiwi, apricot and strawberries.

My adjustments:
I find the banana overpowering and anyway its glycemic index is no good. I substituted mango for the banana. I reduced the sugar to be more of a medium rather than a heavy syrup because the LCB ratio was too sweet for me. I also use whatever fruit happens to be available. The tart apples are really great for it, however.

Anyway, thought I'd share what with the weather getting warm.
post #2 of 3
I've done melon soup with mint. Puree honeydew and/or watermelon. Accent with fresh lime juice, and mint. Add cantaloupe balls/chunks and tweak seasonings as needed (mostly honey/lime to set the right balance but a LITTLE salt is good too).

I've been toying with fruit and yogurt relish idea in the line of Tzatziki (without the garlic) but haven't quite figured it out. I'm thinking lemon balm for the herb and then serve it with some chicken or pork in a souvlaki style. A bit of mint wouldn't be bad either.

Phil
post #3 of 3

Cold Soups

I ran a trio of cold soups at the restaurant where I work last summer. A fresh gazpacho done with some sherry vinegar and smoked paprika for depth. A Melon ginger soup with cantaloupe banyuls vinegar and finally a cucumber mint soup with mango. All the recipes were pretty straightforward, but perhaps some of these ideas will inspire you as well. All were refreshing and great for the summer months.
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