Best Blackberry Soup With Peaches And Berries Cooking Light Recipes

CHILLED BLACKBERRY SOUP

Steps:

• Place backberries, water, wine, lemon juice, and sugar in large pot.
• Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
• Turn the burner off and allow mixture to cool.
• Once the mixture is cooled, place it in a food processor and mix well.
• Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
• Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
• Cook until desired thickness.
• Return the mixture to the food processor and add whipping cream and orange zest.
• Chill overnight.
• Serve cold with a dollop of whipped or sour cream and mint sprig.
• I have found that it is almost thick enough without the corn starch, so you may choose to omit.

BLACKBERRY BEEF SOUP

Steps:

• Heat the oil in a large saucepan. Add the steak and cook over medium-high heat, browning it on both sides, then remove it and set it aside.
• Turn the heat down to low and add the butter and onions to the pan. Stir frequently, scraping up the meat juices to mix with the onions. Cook for about 10 minutes, until the onions are soft.
• Add the broth and bring to a boil, still stirring frequently. Add the mashed berries and honey and simmer for about 20 minutes. Meanwhile, cut the steak into bite-sized strips. Add the steak to the soup near the very end of cooking and allow to simmer for about 30 seconds or so, stirring constantly, then serve hot.

CHILLED MIXED BERRY SOUP

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.