Chilled Fruit Soup with Minted Goat Cheese Croutons

Bruce Sherman Fruit Soup with Goat Cheese Croutons

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Ingredients

8 oz fresh goat cheese

2 ½ tbsp cultured Butter, softened

⅓ cup shallots, finely diced

⅓ cup red wine vinegar

1 ½ tbsp honey

¼  tsp roasted garlic

¼  lemon, zest only

3 tbsp parmesan cheese, grated

2 tsp fresh mint, finely julienned

2 tsp fresh parsley, finely chopped

2 tsp fresh chives, finely chopped

2 tbsp slivered almonds

½ tsp vegetable oil

Salt & white pepper to taste

½ ripe honeydew (approximately 2lbs), seeded, skinned, cubed

½ ripe cantaloupe (approximately 2 lbs), seeded, skinned, cubed

½ hothouse cucumber, skinned, seeded, chopped

1 pt strawberries, stemmed, halved

1-2 Slices jalapeño (optional)

1 lime, juiced

2 tbsp honey

1 tbsp  extra virgin olive oil

½ tsp salt

4-8 pieces toast points

Preparation time:  15 minutes Active; 6 - 24 hours Inactive
Cooking time: 30 minutes
Serves: 4 to 6

Attachments: Cooking Chef Bowl, Flexi Beater, K-Beater and Thermo-Resist Blender

Method

  1. Using the Flexi Beater, set dials to 85ºF, Speed #1
  2. Add oil, almonds and a pinch of salt, cooking 5 minutes or until nuts turn golden brown. 
  3. Remove to tray and allow to cool. 
  4. Place cleaned bowl back on machine with Flexi Beater and add shallots, vinegar and honey.  Set dials to 285ºF, Speed #1 and cook 2 minutes before turning down to 220ºF and cooking an additional 15 minutes. 
  5. Transfer caramelized shallots to a separate bowl and reserve.
  6. Place cleaned bowl back on machine with the K-Beater and add goat cheese, lemon zest, and roasted barlic.
  7. Beat 1 minute, Speed #2 before increasing to Speed #3 for additional 2 minutes.
  8. Replace beater with the Flexi Beater, add soft butter and reserved shallots, and beat Speed #4 for 1 minute.
  9. Add in reserved almonds, chives, parsley and mint and beat 30-45 seconds until all are incorporated evenly.  Turn out cheese to bowl and reserve.
  10. Place the two melons, cucumber and strawberries in the blender and blend on high for 1-2 minutes until mix is completely emulsified.
  11. Add rest of ingredients, blend again for additional minute.  Strain, reserve cold for 6-24 hours.
  12. For serving, season to taste, then pour in bowls.  Garnish with drizzled olive oil, fresh herbs and ground pepper.
  13. Accompany with croutons spread generously with goat cheese mix.

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