Best Buffalo Berry Good Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BERRY SOUP



Berry Soup image

My Classic International Recipes Cookbook states: "Scandinavians consume Berry Soup as fast as the berries ripen. Some people eat this delightful soup with sour cream as an appetizer; others top it with whipped cream to make a dessert."

Provided by breezermom

Categories     Raspberries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fresh berries (blueberries, blackberries, raspberries, strawberries, or one 16 oz bag frozen berries)
2 cups apple juice
6 inches cinnamon sticks
2 whole cloves
1 tablespoon cornstarch
1 teaspoon vanilla
whipped cream or sour cream

Steps:

  • Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
  • Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
  • Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.

Nutrition Facts : Calories 71.1, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 16.6, Fiber 0.6, Sugar 12.1, Protein 0.2

CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

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.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

BUFFALO BERRY JELLY



Buffalo Berry Jelly image

Buffalo berries make a highly prized jelly - part of the high marks go for the fact that they're atrocious to pick! If your fingers survive the long, needle sharp thorns, you've got a beautiful jelly in the making. If you pick your berries prior to a frost, you will not need to add pectin. If the fruit is overripe or has been through a hard frost, add 3 oz liquid pectin before boiling.

Provided by TJ-Montana

Categories     Jellies

Time 45m

Yield 2 pints, 12 serving(s)

Number Of Ingredients 4

1 quart ripe buffalo berries
1/2 cup water
2 cups sugar
1/4 teaspoon butter

Steps:

  • Wash, sort and stem berries.
  • Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
  • Simmer for 10 minutes, then mash with a potato masher.
  • Simmer an additional 5 minutes.
  • Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
  • Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
  • Add sugar and stir well.
  • Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
  • Boil hard for 1 minute while stirring constantly.
  • Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.

Related Topics