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Strawberry Champagne Pearl Soup with Palmiers #veganMoFo

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

The last day of MoFo and it is time to celebrate. Another month of blogging comes to an end. I will miss my morning fix of radomofo, browsing the blogs and seeing all the great recipes, ideas, pictures and funny stories.

While I will miss MoFo, I will also enjoy a short break. Just enough time to recharge the batteries and get the creative juices flowing again.

In the meantime, I have finished my month of “Soup and Bread” with a dessert.

This soup is nice and cold. It is not overly sweet, but the addition of the Palmiers will add in the sweetness. Confession time: the recipe uses Tapioca Pearls, however, I could not find any at my store today and had run out of time to look further, so I substituted them for Orzo pasta. I think the Tapioca would have given the soup a nicer, creamier taste. I also added a dollop of cashew creme and a few fresh Lemon Verbena leaves for garnish.

Enjoy,

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Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup

Serves 8

  • 4 cups water
  • 1/4 cup tapioca pearls
    9 cups strawberries (frozen can be used)
    1 cup sugar
    1 lemon, juiced
    1/2 cup Champagne or sparkling white wine
    6 mint leaves, plus more, for garnish or lemon vegans leaves
    1 cup cashew creme (soak 1 cup cashews in water overnight, drain, blend with equal amount of cold water in blender until creamy and smooth)

In a saucepan, bring water, tapioca, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.

Serve soup in glasses with a dollop of cashew creme and garnish with mint or lemon verbena leaves.

 

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Vegan Palmiers

Serves 8

  • 1 cup  sugar
    1 pinch salt
    1 sheet Pepperidge Farm puff pastry (double-check, but I found this brand to be vegan), defrosted but still very cold.

Preheat the oven to 450 degrees. Combine the sugar and salt. Pour 1/2 cup of the mixture onto a pastry board or other flat surface covered with parchment paper and spread it around. Unfold the sheet of puff pastry onto the parchment and pour the other half cup of the sugar mixture on top, and spread it evenly to cover the puff pastry.Cover with a second sheet of parchment paper and using a rolling-pin, roll the pastry until it’s a 12” square and sugar is pressed in all around. Remove the top sheet of parchment paper. Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry “book” into 8 slices and place them cut-side up on parchment-lined baking sheets leaving plenty of space between each one.

Bake the cookies for 6 minutes or until caramalized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramalized on the other side. Transfer to rack to cool.

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Nutrition Facts
Serving Size 267 g
Amount Per Serving
Calories 362 Calories from Fat 76
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.6g  8%
Cholesterol 0mg 0%
Sodium 24mg 1%
Potassium 355mg 10%
Total Carbohydrates 71.7g 24%
Dietary Fiber 4.0g 16%
Sugars 59.0g
Protein 3.8g
Vitamin A 0% Vitamin C 165%
Calcium 4% Iron 10%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

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