Cost per recipe $10.50 view details
- 1 quart mixed fresh berries, such as strawberries, raspberries, mulberries
- Â Â and
- Â Â loganberries
- 1 x 750-millileter bottle full-bodied red wine
- 1/2 c. granulated sugar, or possibly more to taste
- 2 Tbsp. arrowroot or possibly potato starch
- 1/2 c. water
- Â Â Squeeze of lemon juice
- Â Â Grnd cinnamon (optional)
- Â Â Whipping cream or possibly whipped cream, for topping
- Wine for cooking and to drink: Use a fruity, light-bodied red, based on the cabernet franc grape, that imparts the aroma and flavor of raspberries and currants.
- Hull strawberries and pick over other fruit, discarding stems. Set aside a few of each berry for garnish. Rinse rest with cool water and drain.
- Heat wine in saucepan. Add in berries and sugar and simmer till berries are tender, 8 to 12 min, depending on type of fruit used and its ripeness. Let cold a few min, then strain out about half the berries and set aside. Puree remaining berries and liquid in food processor. Return puree to pan.
- Mix arrowroot to a paste with the water and stir it into the puree. Heat, stirring constantly, till fruit thickens. Stir in reserved cooked fruit. If puree seems too thin, simmer it a few min, but remember which it will thicken as it cools. If too thick, stir in some water. Taste soup, adding more sugar if needed, and then let it cold.
- Cover and refrigerateat least 2 and up to 12 hrs. Soup will set lightly but will soften again when stirred.
- To finish, stir soup and add in a squeeze of lemon juice. Taste and adjust the sugar. Spoon soup into bowls. Top with reserved fresh berries and sprinkle with cinnamon. Soup may be served chilled or possibly at room temperature, with cream in separate bowl.
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|Amount Per Recipe||%DV|
|Recipe Size 784g|
|Calories from Fat 23||4%|
|Total Fat 2.74g||3%|
|Saturated Fat 0.06g||0%|
|Trans Fat 0.0g|
|Total Carbs 154.83g||41%|
|Dietary Fiber 29.5g||98%|