Cold Berry Soup
From the Book 'Let's Bring Back'
These were popular for centuries all over the globe, but have fallen out of fashion in America in recent decades. Sweet chilled fruit soups make an erudite, refreshing first course that nicely offsets the savory second course.
One of the few cold fruit soups that remains vaguely popular today is a watermelon gazpacho, but this is child's play compared to other recipes brought to America and prepared by previous generations: Russian sour cherry soup with champagne and creme fraiche; a sapphire-blue Czech blueberry with sour cream; Estonian Leivasupp, with black bread, cranberries, raisins, prunes, and plum brandy.
Here's a simple cold berry soup recipe unearthed from my grandmother's recipe file, which would also make a nice summer dessert.
Ingredients
Cooking Directions
Rub the berries through a fine sieve. Add sugar to taste and the sour cream. Mix. Add the water and wine and correct the sweetening. Chill.
Makes 4 or 5 servings.
by Lesley M. M. Blume, published by Chronicle Books 2010.
Recipe Summary
Main Ingredients: strawberries, raspberries, red wine, sour cream
