Recipe by Studentchef
You can serve this either warm or chilled. I prefer warm, myself, but I hope that when you get around to reviewing this, that you tasted it both warm and chilled.
Top Review by NorthwestGal
This was a pleasant discovery, because it is a wonderful change of pace over the usual vegetable- and meat-based soups that we are used to. I was only able to try it warm, but I can imagine it is just as delicious after being chilled. The texture wasn't very "soupy", but more like cranberry relish (and I'm not sure if it was intended to be, or if perhaps I had the heat too high on my stove which could easily cause the water to evaporate too quickly). So I would probably increase the amount of water next time, to get more of a soupy texture. I could not find fresh raspberries, so I had to use frozen. But the cranberries and basil were fresh. We didn't detect any basil or pistachio flavor though, so I might increase the amount of those two ingredients so their flavors come through a little more. But all in all, this is a wonderful soup that offers a slight tartness from the cranberries that is nicely offset by the sweetness from the preserves, raspberries and brown sugar. Made for Craze-E Cooking Contest 2011.
- 3 cups fresh cranberries
- 1 cup fresh raspberry
- 2 cups cold water
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup strawberry, reserves
- 1⁄2 cup pistachios, chopped
- 1 cup fresh basil, loosely torn
Directions See How It's Made
- Put the first four ingredients in a pot, and bring to a gentle boil. Let simmer for 20 minutes.
- Add the mixture, with the strawberry preserve into a blender, and blend until well mixed.
- Mix in the last two remaining ingredients, and serve either warm or chilled.