Chilled Berry Soup

Posted by on May 11, 2009 at 11:05 am.

This is one of the most incredible recipes!  I got it from the Moosewood Cookbook.  We have not tried anything out of this cookbook that has not been incredible.

Chilled Berry Soup

Much more than just a soup, this refreshing tart-sweet preparation can be a summer beverage, a breakfast dish, or even a desert.

Frozen berries work very well in here so you don’t need to wait for perfect fresh ones.  Blue, black-, rasp- and strawberries can all be found in frozen, unsweetened for in the supermarket.  You can also freeze your own during an abundant season.  Frozen berries give off generous amounts of pure berry juice as they defrost, and you can include all of it in the soup.  It creates an indescribably lovely color.

3 cups orange juice (preferably fresh squeezed)

3 cups buttermilk or yogurt (non-fat OK)

1 to 2 Tbs. fresh lemon or lime juice

optional:  1 to 2 Tbs. sugar or honey

2 to 3 cups berries ~ any kind or any combination (Leave smaller berries whole.  Larger ones should be sliced)

optional:  a dash of cinnamon or nutmeg and/or a few sprigs of fresh mint for ganish

1)  Whisk together orange juice and buttermilk or yogurt.  Add lemon or lime juice and optional sugar or honey (or not), to taste.  Cover and chill until serving time.

2) When you’re ready to serve, place about 1/2 cup berries in each bowl.  Ladle the soup on top.  If desired, dust very lightly with cinnamon and/or nutmeg, and garnish with a few small sprigs of mint.

I’m honestly not a buttermilk fan, but this is the most wonderful stuff!  We have been known to just drink it or pour it over vanilla ice cream.  My favorite berries in it are raspberries because the soup fills the well in the berries.  And we use the options of honey and nutmeg and sometimes the mint sprigs.

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