Fruits and Vegetables Soup
Ingredients
- 1 liter water
- 120 grams of sugar
- 1 peel of a red apple
- 1 lemon and 1 orange sliced
- 1 star anise
- 1 clove
- 1 vanilla piece
- 1 piece of cinnamon (5 cm)
- 1 dried prune
- 1 dried fig
- 1 dried abricot
- 10 mint leaves
- 100 grams of chopped carrots
- 100 grams of chopped celery
- 100 grams of chopped fennel
- 100 grams of chopped apples
- 100 grams of chopped pears
- 100 grams of chopped pineapple
- 100 grams of chopped violet aubergines
- 100 grams of chopped orange
- 100 grams of chopped banana
- 100 grams of chopped kiwi without seeds
- 100 grams of cherries cut in half
- 100 grams of chopped abricots
- 100 grams of chopped peach
- 100 grams of raisin
- 100 grams of blueberries
- 100 grams of currant
- 100 grams of small strawberries
- 100 grams of apricots
- 100 grams of cherries
- Mint leaves just enough
- Celery leaves just enough
- Tarragon just enough
- Time just enough
- Rosemary flowers just enough
- Basilic just enough
For the syrop
For cooked fruits and vegetables
For fresh fruits
For the fruit in syrop
To finish
Instructions
For the amaranth:
1) Prepare a syrop boiling 2 liters of sugared water with all the spices, peel of orange, peel of lemon and peel of red apple. Keep it in infusion like a tea for about 10 minutes.
2) Filter the syrop.
3) Chop vegetables as for a regular soup and let them boil in the syrop in different pans according to the different cooking time of the vegeatbles.
4) Repeat the same procedure for the fruits (except for the red fruits) paying attention that they don’t cook too much and keep them crunchy.
5) Mix all the ingredients together and put them in a soup plate.
6) Decorate with red fruits, spices, flowers and olive flavored with vanilla and garnish wih white chocolate in flakes.