All Simple Vegetable Recipes

Chilled Fig Soup

Chilled Fig Soup


Preparation time: 15 minutes, plus chilling
Cooking time: 15 minutes

Serves 4

  • 16 small figs, preferably black

  • a few drops of vanilla essence

  • 5 cm (2 inch) piece of cinnamon stick

  • 2 strips of orange rind

  • 250 ml (8 fl oz) water

  • 375 ml (13 fl oz) red wine

  • 2 tablespoons clear honey

  • 2 tablespoons lemon juice

To Serve:

  • cattucini or other Italian biscuits

  • 4 tablespoons mascarpone cheese

  1. Set aside 4 of the figs. Place the other figs in a large saucepan with the remaining ingredients. Bring to the boil, reduce the heat and simmer for 2 minutes. Remove from the heat, cover and leave to marinate for 10 minutes.

  2. Add the vanilla essence, cinnamon stick and orange rind to the soup. Process the soup in a blender or food processor, in batches if necessary. Strain through a sieve and return to the pan.

  3. Add the reserved figs to the saucepan with the soup, bring to the boil, reduce the heat, cover and simmer for 5-7 minutes until tender, turning the figs over after 2-3 minutes. Transfer the poached figs and soup to a bowl, taste and add more honey or lemon juice if required. Cool, cover and chill thoroughly.

  4. Just before serving, remove the figs with a slotted spoon and cut each one into wedges. Ladle the soup into chilled bowls and garnish with the fig wedges. Serve with the cattucini biscuits and a spoonful of mascarpone cheese.

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