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Blackberry Soup

by

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 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
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