Chilled pineapple and persage soup

Chilled pineapple and persage soup

8 ratings

Jacqueline, student


„The perfect refreshment on a hot summer day.“

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
100 g
pearl sago
½
pineapple
1 l
pineapple juice
2
limes
50 g
sugar
10
mint leaves
½ tsp
cayenne pepper
Metric
Imperial
  • 100 g pearl sago
  • ½  pineapple
  • 1 l pineapple juice
  • 2  limes
  • 50 g sugar
  • 10  mint leaves
  • ½ tsp cayenne pepper

Utensils

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

Enjoy with

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.

Nutrition per serving

Cal
454
Protein
2g
Fat
1g
Carb
106g

Step 1/8

Zest all limes and squeeze the juice from half of the limes.
  • 2 limes
  • zester
  • citrus juicer (optional)
  • cutting board
  • knife

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

Step 2/8

Caramelize sugar and deglaze with lime juice.
  • 50 sugar
  • cooking spoon
  • small sauce pan

Caramelize sugar and deglaze with lime juice.

Step 3/8

Add pineapple juice.
  • 1 pineapple juice

Add pineapple juice.

Step 4/8

Add lime zest and bring to a gentle boil.

Add lime zest and bring to a gentle boil.

Step 5/8

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

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

Step 6/8

In the meantime, peel and core pineapple. Cut the flesh into small cubes.
  • ½ pineapple
  • cutting board
  • knife

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

Step 7/8

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

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.

Step 8/8

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.
  • 10 mint leaves
  • ½ tsp cayenne pepper
  • cutting board
  • knife

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.