Blackberry Soup With Peaches and Berries (Cooking Light)
"Pastry chef Lindsey Shere of Chez Panisse created this refreshing simple soup one summer as the result of an overgrown blackberry patch. Summer 1998."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 3 1⁄2 cups blackberries, divided
- 1⁄2 cup water
- 6 tablespoons sugar, divided
- 1 tablespoon kirsch (cherry brandy)
- 2 cups sliced peeled peaches
directions
- Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft.
- Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds. Combine blackberry liquid, 3 Tbs sugar, and kirsch; cover and chill for at least 2 hours.
- Combine 3 Tbs sugar and peaches; toss gently to coat. Spoon 1/4-1/3 cup blackberry mixture into each of 4 to 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 Tbs blackberries over each serving.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.