BLACKBERRY SOUP WITH PEACHES AND BERRIES (COOKING LIGHT)
Pastry chef Lindsey Shere of Chez Panisse created this refreshing simple soup one summer as the result of an overgrown blackberry patch. Summer 1998.
Provided by Bren in LR
Categories Dessert
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft.
- Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds. Combine blackberry liquid, 3 Tbs sugar, and kirsch; cover and chill for at least 2 hours.
- Combine 3 Tbs sugar and peaches; toss gently to coat. Spoon 1/4-1/3 cup blackberry mixture into each of 4 to 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 Tbs blackberries over each serving.
Nutrition Facts : Calories 157.3, Fat 0.8, Sodium 2.3, Carbohydrate 38.4, Fiber 7.8, Sugar 31.5, Protein 2.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love