Chilled Berry Soup


Chilled Berry Soup

Primary Media

User Rating

3.5 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 10
    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


    1. 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.
    2. *Strain through a fine mesh strainer to remove seeds for a creamier texture.
    3. **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)
    4. ***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.
    5. 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.

    Nutrition facts


    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 35mg
    • Sodium: 10mg
    • Total Carbohydrates: 22g
    • Protein: 2g

    Recipe Source:

    Monika Sudakov, Hy-Vee chef