Chilled pineapple and persage soup

Based on 8 ratings

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
100 g pearl sago
½ pineapple
1 l pineapple juice
limes
50 g sugar
10 mint leaves
½ tsp cayenne pepper
Metric
Imperial

Utensils

  • zester
  • citrus juicer (optional)
  • cutting board
  • knife
  • cooking spoon
  • small sauce pan
  • large bowl

Nutrition per serving

Cal
454
Protein
2 g
Fat
1 g
Carb
106 g
  • Step 1/8

    Zest all limes and squeeze the juice from half of the limes.
    • limes
    • zester
    • citrus juicer (optional)
    • cutting board
    • knife

    Zest all limes and squeeze the juice from half of the limes.

  • Step 2/8

    Caramelize sugar and deglaze with lime juice.
    • 50 g sugar
    • cooking spoon
    • small sauce pan

    Caramelize sugar and deglaze with lime juice.

  • Step 3/8

    Add pineapple juice.
    • 1 l pineapple juice

    Add pineapple juice.

  • Step 4/8

    Add lime zest and bring to a gentle boil.

    Add lime zest and bring to a gentle boil.

  • Step 5/8

    Add pearl sago and simmer on low heat for approx. 15 - 20 min., according to package instructions, stirring occasionally.
    • 100 g pearl sago

    Add pearl sago and simmer on low heat for approx. 15 - 20 min., according to package instructions, stirring occasionally.

  • Step 6/8

    In the meantime, peel and core pineapple. Cut the flesh into small cubes.
    • ½ pineapple
    • cutting board
    • knife

    In the meantime, peel and core pineapple. Cut the flesh into small cubes.

  • Step 7/8

    Add the pineapple cubes to the pearl sago and gently simmer on  low heat for approx. 5 min. Transfer everything into a large bowl and allow to cool for 10 min. Then chill for at least 1 hour.
    • large bowl

    Add the pineapple cubes to the pearl sago and gently simmer on low heat for approx. 5 min. Transfer everything into a large bowl and allow to cool for 10 min. Then chill for at least 1 hour.

  • Step 8/8

    Slice the mint into fine strips and add to the chilled fruit soup, along with the cayenne pepper to taste. Pour into serving glasses and garnish with fresh mint leaves.
    • 10 mint leaves
    • ½ tsp cayenne pepper
    • cutting board
    • knife

    Slice the mint into fine strips and add to the chilled fruit soup, along with the cayenne pepper to taste. Pour into serving glasses and garnish with fresh mint leaves.