Raspberry/Blackberry Soup

We had a big dinner for the management team that built our house and we served this soup. We still hear them talking about it – in a good way!

 

  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup water, divided
  • 1/2 cup whipping cream
  • 1 cup white cranberry juice
  • 3/4 cup sugar
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 tbsp. lemon juice
  • 8 oz. raspebrry/cranberry yogurt (fabulous)
  • 1/3 cup sour cream
  • powdered cinnamon

Put the berries and 1/4 cup of water in the blender amd puree until smooth.  In a large saucepan combine pureed fruit with remaining water, cranberry juice, sugar, cloves and cinnamon stick.  Cook over medium heat until mixture begins to boil. Remove from heat and cool.

Strain soup into a large bowl (this will take a few minutes, so be patient).  Add the lemon juice and yogurt, whisking until well blended. Cover and refrigerate until very cold.

When ready to serve, add a dollop of sour cream in the center and a light sprinkle of powdered cinnamon.

This is another fabulous cold soup and a great change of pace for the taste buds.

 

Taste Rate – 12 out of 10

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