Boreas Berry Fruit Soup
August 2, 2016 by: Susan Goldsmith
We are honored to have this recipe featured in the just-released Best Places to Kiss Cookbook! This dish is a beautiful deep, dark pink-red in color and the taste is rich and full of luscious berries (an excellent source of antioxidants!). Since one of the bounties of the Long Beach, Washington Peninsula is the cranberry, we use them frequently. When you see this dish completed, with the brilliant white dollop of heavy cream and the bright green sprig of mint contrasted on the deep pink soup, you realize it’s a feast for the eyes as well as the mouth.
This recipe serves 4-6.
- 2 cups fresh or frozen cranberries
- 2 cupsapple juice
- 1 cup fresh or frozen unsweetened raspberries (or you can use any
- berries you desire–wild huckleberries, three-berry blend)
- ½-1 cup sugar to taste
- 1-tablespoonfresh lime or lemon juice
- ½ teaspoon ground cinnamon
- 2 cups half-and-half, divided
- 1-tablespoon cornstarch
Garnish:Heavy, whipped cream, additional raspberries or fresh berries and mint sprig.
In a 3-quart saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered for 10 minutes. Add raspberries or berry mix and boil for a minute or so. Press through a sieve or run through a food mill (at least once or twice!) to remove seeds, and return the juice to pan. Bring to a boil. Add sugar, lemon or lime juice and cinnamon and remove from heat. Cool for 5 minutes and then stir 1 cup of soup mixture into 1 ½ cups cream. Return all to pan and bring to a gentle boil. Mix cornstarch with remaining cream; stir into soup. Cook and stir for 2 minutes (don’t allow rolling boil). Serve chilled (hot works too, but I prefer chilled). Garnish with a whipped cream, fresh berries and mint. Suggestion: make double batch and store in fridge for up to a week. Shake well before serving. Serve as a brunch starter or as a dessert with your favorite cookie. Dark chocolate goes wonderfully with this dish as does a little Port if serving for dessert!