Sweet Soups Get Savory & Herbal Accents

Sweet, chilled fruit-based soups are gaining new interest via uncommon spice accents, notes an article from today’s New York Daily News. Some of the flavor pairings mentioned in the article include strawberry soup with white-chocolate sauce and black-pepper ice cream, cantaloupe soup with red and white wine and mint, and pineapple soup with tarragon.

“I add a little pinch of black pepper to vanilla ice cream and serve it with the strawberry soup,” says Katie Rosenhouse, pastry chef, Olana restaurant, New York, in the article. “This way I incorporate just a little bit of savory. When you pour the soup in, everything kind of melts together and it’s delicious. It’s the spin that brings people in and let’s them know who you are as a chef.”

The element of surprise plays a part here. “There’s a trend right now toward fruit soups that are simple yet surprising,” says Mikey Price, executive chef and owner, Market Table restaurant, New York. “It’s easy to make and with all the fruits about to come into season, they are great for spring.”

The soups are recommended for either brunch or dessert.