Saturday, May 9, 2009

Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen's Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.

1 comment:

  1. This was an excellent starter. Everyone was impressed with how beautiful it looked -- I used frozen strawberries and blueberries -- and how good it tasted. (I also used honey, cinnamon, and nutmeg. And garnished with one mint leaf.)

    Since I had 10 people over, I doubled the recipe. Now I have half the soup in my fridge. Unless you want people to have a lot of soup -- and perhaps not be hungry for the rest of the meal! -- you can easily use this recipe as is for 10 people. But then make sure to use small-to-medium-sized bowls. Don't want it to look skimpy.