Garden Green
11-10-2008, 10:17 AM
Chilled Grape Soup
yield: Makes 6 dessert servings
active time: 20 min
total time: 8 1/2 hr (includes chilling)
1 (2-inch) cinnamon stick
2 whole cloves
10 black peppercorns
2 (2- by 1-inch) strips fresh lemon zest
2 (2- by 1-inch) strips fresh orange zest
1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 1/2 cups plus 1 tablespoon white grape juice
1 cup dry white wine
1/2 cup sugar
Pinch of freshly grated nutmeg
1 teaspoon finely grated fresh lemon zest
2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise)
Special equipment: a 5-inch square of cheesecloth; kitchen string
Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.
Cooks' notes:
Soup (without grated zest and grapes) can be chilled up to 12 hours. Add zest and grapes just before serving.
yield: Makes 6 dessert servings
active time: 20 min
total time: 8 1/2 hr (includes chilling)
1 (2-inch) cinnamon stick
2 whole cloves
10 black peppercorns
2 (2- by 1-inch) strips fresh lemon zest
2 (2- by 1-inch) strips fresh orange zest
1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 1/2 cups plus 1 tablespoon white grape juice
1 cup dry white wine
1/2 cup sugar
Pinch of freshly grated nutmeg
1 teaspoon finely grated fresh lemon zest
2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise)
Special equipment: a 5-inch square of cheesecloth; kitchen string
Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.
Cooks' notes:
Soup (without grated zest and grapes) can be chilled up to 12 hours. Add zest and grapes just before serving.