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Chilled Nectarine and Goat's Cheese Soup
What you will need:
  • 6 nectarines, pitted and cut into wedges
  • half a cucumber, peeled, deseeded and diced
  • 1 yellow pepper, chopped
  • 60ml dried apricots, soaked in hot water, drained and chopped
  • 30ml honey
  • 60ml white balsamic vinegar
  • 30ml Morgenster Extra Virgin Olive Oil
  • 1 large clove of garlic, cut in half
  • salt and pepper
  • 100g goat's cheese
  • 200ml water

    CROUTONS:
    1 baguette, sliced and |cut into cubes
    sunflower oil, for frying

    How to prepare:
    In a bowl, toss the nectarines, cucumber, pepper and apricots.
    Add the honey, balsamic, olive oil, garlic, salt and pepper and three-quarters of the goat's
    cheese, reserving a quarter for garnish.
    Cover and refrigerate overnight. Discard the garlic.
    Transfer the contents of the bowl to a blender and puree.
    Add the water and puree until very smooth and creamy.
    Add a bit more water if the soup seems too thick.
    Check the seasoning. Refrigerate until well chilled.
    Serve garnished with sliced nectarines, the remaining goat's cheese and croutons.

    CROUTONS:
    Heat the oil in a pot or deep-fat fryer and fry chunks until golden brown and drain on paper towel.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format.

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    P.O. Box 1616, Somerset West, 7129, South Africa
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