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.Ingredients:
4 cups blackberries, fresh or frozen, thawed and drained2 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.Browse Similar Recipes
- By Category: Fruit, Soups, Stews, Chowders
- By Prep Methods: Simmer
- By Course: Soup
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