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| Fruit Soup |
| Scandinavians sometimes serve a hot or cold fruit soup before the main course; berries, cherries, and plums are the favored fruit soups. Ingredients 1 pint berries, washed and stemmed [strawberries, raspberries, blueberries, boysenberries, blackberries, or gooseberries] 1 pint water, or 1/2 and 1/2 mixture of water and dry white wine 1/4 cup sugar [about] 2 teaspoonslemon juice 1 Tablespoon cornstarch blended with 2 Tablespoons cold water Heavy cream, sour cream, or buttermilk [optional garnish] Method Simmer berries in water in a covered saucepan 10 minutes until mushy; puree by buzzing 15-20 seconds in an electric blender, with an immersion blender, or at low speed in a food processor fitted with the metal chopping blade; press through a fine sieve. Return puree to pan, add remaining ingredients, and heat to a boil, stirring. Taste for sugar and add more, if needed. Serve hot or cold, topped, if you like, with cream. |