Chilled Blackberry Soup

1. 1

   Place backberries, water, wine, lemon juice, and sugar in large pot.

2. 2

   Bring to a boil, then turn down the burner to low and simmer for 15 minutes.

3. 3

   Turn the burner off and allow mixture to cool.

4. 4

   Once the mixture is cooled, place it in a food processor and mix well.

5. 5

   Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.

6. 6

   Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.

7. 7

   Cook until desired thickness.

8. 8

   Return the mixture to the food processor and add whipping cream and orange zest.

9. 9

   Chill overnight.

10. 10

    Serve cold with a dollop of whipped or sour cream and mint sprig.

11. 11

    I have found that it is almost thick enough without the corn starch, so you may choose to omit.

* Per serving · 4 servings · Values may vary.

No additional tips available.