Rosy Berry Soup

Recipe by rangapeach

This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche.

Top Review by alouv

An absolute waste of a bottle of wine. Came out tasting like white zinfindel box wine. I ended up throwing out the entire thing.

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
  2. Bring mixture to a boil; reduce heat, and simmer 15 minutes.
  3. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
  4. Combine cornstarch and 1/4 cup raspberry liquid; stir well.
  5. Bring remaining liquid to a boil.
  6. Reduce heat to low, and stir in cornstarch mixture.
  7. Cook, stirring constantly, until slightly thickened.
  8. Chill 6 to 8 hours.
  9. Drizzle whipping cream in soup, and swirl in with a knife.
  10. Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

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