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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.
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.