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Recipes
summer fruit soup

Red fruit soup

So refreshing, with the red fruits combined with mint, pepper and citrus flavours

Serves4
Preparation10 Mins
Cooking Time10 Mins

I originally created this dish for my first ever restaurant - Les Quat’Saisons - but it’s simple enough that anyone can make it at home. It’s so refreshing, with the red fruits combined with mint, pepper and citrus flavours. It also has a wonderful moment of theatre which will delight any dinner party guest when you pour over the bubbling champagne. Because it is so simple, the quality of the ingredients you use is crucial. I grow an alpine wild strawberry in my garden at Belmond Le Manoir which has an extraordinary flavour and perfume. For the raspberries, I find the later season varieties have more flavour, such as Autumn Bliss and Scottish Glen Doll.

Ingredients Required

For macerating the fruit

230g
raspberries, washed
160g
strawberries, stemmed, halved and quartered
handful
alpine wild strawberries
100g
blackberries
20g
caster sugar
12 leaves
spearmint leaves
6 leaves
basil, fresh
6 leaves
Vietnamese coriander or lemon verbena
½
Charentais melon, scooped into 12 balls

For the wine

250ml
Monbazillac or dessert wine
90ml
red wine, Cabernet Sauvignon
40g
caster sugar
4 turns
ground black pepper
1 tsp
vanilla purée (see basic recipe)
100g
cold water

For the spun sugar with zests and herbs

100ml
cold water
200g
caster sugar
½
lemon, zested
½
lime, zested
½
orange, zested
3
sprigs mint,
3
basil leaves
3
lemon verbena leaves, finely sliced
6
raspberries, sliced 2mm thick
4
strawberries, sliced 2mm thick

To serve

100ml
chilled pink champagne (the remainder of the bottle will be much appreciated by your guests!)
4
mint leaves

Cooking Method

Chef tips

"Because it is so simple, the quality of the ingredients you use is crucial."

Voila!

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THIS RECIPE IS ADAPTED FROM THE BOOK LE MANOIR AUX QUAT'SAISONS: THE STORY OF A MODERN CLASSIC

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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