Folk Fare: Chilled Berry SoupChilled fruit soups are a gift of the Scandinavian cultures. [Timely for the visit of Finnish musicians to the Finger Lakes - Ed.] Try this if you have any extra berries. Raspberries, blackberries and blueberries also work, so enjoy this the whole summer.
Reserve several berries for garnish.
Puree the remaining berries with the orange juice in a blender or food
processor. Transfer the fruit puree to a sauce pan. Mix a little of the
pureed mixtures with the cornstarch, then stir into the fruit puree. Heat on
medium high, stirring, until the mixture comes to a boil. Reduce the heat, and
cook for 1 minute. Remove from the heat, and stir in the sugar. Let cool 5
minutes, then stir in the lemon juice and buttermilk. Chill the soup, and
serve in bowls garnished with sliced berries and vanilla wafers.
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| Author: | Ted Crane |
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