Fruits and Vegetables Soup

Created by Enrico Crippa

Fruits and Vegetables Soup

Fruits and Vegetables Soup Prep. Time:

Fruits and Vegetables Soup Chef: Enrico Crippa

Fruits and Vegetables Soup Category: Appetizers & Salads


For the syrop
  • 1 l of water
  • 120 g 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
  For cooked fruits and vegetables
  • 100 g of chopped carrots
  • 100 g of chopped celery
  • 100 g of chopped fennel
  • 100 g of chopped apples
  • 100 g of chopped pears
  • 100 g of chopped pineapple
  • 100gr of chopped violet aubergines
  For fresh fruits
  • 100 g of chopped orange
  • 100 g of chopped banana
  • 100 g of chopped kiwi without seeds
  • 100 g of cherries cut in half
  • 100 g of chopped abricots
  • 100 g of chopped peach
  • 100 g of raisin
  • 100 g of blueberries
  • 100 g of currant
  • 100 g of small strawberries
  For the fruit in syrop
  • 100 g of apricots
  • 100 g of cherries
  To finish
  • Mint leaves just enough
  • Celery leaves just enough
  • Tarragon just enough
  • Time just enough
  • Rosemary flowers just enough
  • Basilic just enough


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.  
© Photography: Fabrizio Marchesi.
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