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Blackberry Soup

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Blackberry Soup
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Yield: Serves 6-8

Serve in small bowls as an appetizer on a hot summer night or as a dessert soup, generously garnished with whipped cream. You can also use black raspberries, if available.


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Ingredients:

  • 4 cups blackberries, fresh or frozen, thawed and drained
  • 2 cups cold water
  • 1/2 lemon, sliced
  • 1/4 cup sugar
  • 3 whole cloves
  • 2-inch stick cinnamon
  • 1/2 cup cream

Instructions:

Set aside a few berries to use as a garnish. Combine berries, water, lemon, sugar, cloves, and cinnamon in soup kettle. Simmer, mashing berries with a spoon, until fruit is soft. Strain through a fine sieve, pressing to remove as much juice as possible. Cool, chill well, and blend in cream. Garnish with berries or whipped cream, or both.
Updated Friday, September 7th, 2007
CVR1_YK0516_210h

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