I have a soft spot for champagne soup: it's the kind of recipe that everyone agrees on without leaving you with a mountain of dishes.
The first time I made this recipe, which is similar to a cocktail, was for a slightly upscale impromptu aperitif: I had citrus fruits and raspberries in the freezer, and a bottle of prosecco that was just sitting there in the fridge. The result: a large bowl that disappeared faster than expected.
The version I'm giving you here stays true to the traditional spirit: sparkling wine, citrus fruits, orange liqueur and a touch of sugar to round out the acidity.
The little trick that makes all the difference with my recipe is dissolving the sugar in the orange juice beforehand, so it doesn't "crunch" at the bottom and you keep a nice clean mouth.
Seasonally, I like to use citrus fruits (orange and lime) and add raspberries for color and a touch of tartness. Nutritionally, it's still a treat, but the fruit provides a bit of vitamin C and freshness, preventing it from being too sweet.
If you want to make it your own, just keep one rule in mind: everything must be very cold, and assemble it at the last minute to preserve the bubbles. And above all, taste it before serving: depending on the sweetness of your oranges, you can adjust the sugar in just 10 seconds.
Champagne soup with prosecco
4
people14
minutes0
minutes277
kcal14
minutesA large, festive bowl to share: a champagne and prosecco soup recipe perfect for an aperitif, refreshingly fruity and delicately tangy. Orange, lime, and raspberries enhance the bubbles without overpowering them.
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Ingredients
75 cl of chilled prosecco
20 cl of freshly squeezed orange juice (approx. 3 oranges)
10 cl of Cointreau
2 tablespoons of sugar (approx. 25g)
1 lime (finely grated zest + 2 tablespoons of juice, multiply as needed)
150g of raspberries (fresh or frozen)
Preparation steps
- Put a large salad bowl (or a carafe) in the refrigerator for 10 minutes if you have the space: the colder the container, the better the bubbles hold.
- Squeeze the oranges to obtain 20cl of juice. Pour it into a bowl, add the sugar and mix for 30 to 45 seconds, until dissolved (the juice should become completely homogeneous).
- Finely zest the lime (just the green part), then squeeze out 2 tablespoons of juice.
- In a chilled bowl, pour the sweetened orange juice, Cointreau, lime juice and half the zest. Mix gently with a spoon, without whisking.
- Add the raspberries. If they are frozen, add them directly: they refresh the soup very quickly.
- At the very last moment, pour the prosecco down the side of the bowl to limit the loss of gas. Stir only once, very gently.
- Taste and adjust if necessary: a little more lime if it's too sweet, or 1 teaspoon of sugar if your oranges are very acidic.
- Serve immediately in chilled glasses, with one or two raspberries and a pinch of zest on each glass.
📊 Nutritional Information
1 serving (approx. 290ml)
| Nutrient | Value |
|---|---|
| Calories | 277 kcal |
| Proteins | 1g |
| Carbohydrates | 22g |
| including sugars | 19g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 3 g |
| Sodium | 10mg |
| Vitamins | |
| Vitamin C | 55% AJR |
| Vitamin A | 6% AJR |
| Vitamin B9 | 8% AJR |
| Minerals | |
| Potassium | 7% AJR |
| Magnesium | 4% AJR |
| Iron | 3% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
For a perfectly smooth texture, avoid stirring for too long after adding the prosecco (or champagne, if you can afford it) to the recipe: a single gentle rotation is all you need. If you're using frozen raspberries, they'll act as "ice cubes" without diluting the sauce.
💡 Chef's Tips
Everything must be very cold: prosecco, juice, salad bowl, glasses. If you prepare the base (juice + liqueur + citrus) in advance, keep it refrigerated and only add the prosecco just before serving to preserve as much fizz as possible.
🔄 Variations
- Milder Champagne Soup: Replace 1 tablespoon of lime juice with an additional tablespoon of orange juice.
- Champagne soup with a stronger citrus flavor: add a few orange supremes (segments without peel) when serving.
