Chilled Berry Soup
Servings and Ingredients
|1 pt. blueberries|
|1 pt. raspberries|
|1 qt. strawberries, quartered|
|1 c. orange juice|
|1 c. heavy cream|
|2 tsp. pure vanilla extract|
|2 tbsp. orange blossom water**|
|¼ to 1/2 cup honey, to taste|
|2 tsp. ground cinnamon|
|1 tsp. ground ginger|
|Crème fraiche, for garnish***|
|Mint and fresh berries, for garnish|
- Place all ingredients other than garnishes in a blender and puree until smooth and creamy*. Adjust sweetness to taste. Serve immediately with dollop of crème fraiche and mint/berries.
- *Strain through a fine mesh strainer to remove seeds for a creamier texture.
- **Orange blossom water is available at select Hy-Vee HealthMarkets, or for each 2 tablespoons of orange blossom water, you may substitute one of the following: • 6 drops orange oil • 1/4 cup orange liqueur such as Triple Sec • 2 tablespoons grated orange peel soaked in sweet white wine for 24 hours (strain before using)
- ***Crème fraiche (pronounced krem fresh ) is a whipping cream that has been cultured using buttermilk. In a saucepan, add 1 tablespoon buttermilk to 1 cup heavy whipping cream (36-40% fat). Slowly heat to 110 degrees, stirring constantly. Place in a bowl, cover loosely and let sit at room temperature for 8-24 hours. It should be thick. Place in a covered bowl in the refrigerator until serving. Crème fraiche will keep, and continue to thicken, in the refrigerator for up to 7 days.
- Preparing Crème Fraiche is a food-safe culinary technique. The proliferating beneficial bacteria from the buttermilk prevent growth of harmful bacteria as the dairy products sit at room temperature.
170 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 35mg
- Sodium: 10mg
- Total Carbohydrates: 22g
- Protein: 2g
Monika Sudakov, Hy-Vee chef