Pregistry’s Friday Recipe: Chilled Berry Soup

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Some common assumptions about soup:

  • It has to be hot.
  • It has to be savory.
  • It has to be served at the beginning of the meal.

And while all of these are true, this lovely soup proves that it can be so much more!

Chilled berry soup is delicious, easy, refreshing and versatile! You can use any mix of berries, or just stick with one type. You can use fresh OR frozen, making this a perfect recipe for any little leftovers you might have in the freezer. You can thin the soup with juice as we’ve done here, or add a splash of sweet white wine if you like.

And you can serve it any time! It makes a perfect starter, a light lunch, or a unique dessert. Ladle it in bowls, pour it into mugs or even serve it in little shot glasses!

And you can substitute the sour cream for crème fraiche, Greek yogurt or heavy cream.

Chilled Berry Soup:

  • 1 cup each blueberries, raspberries, blackberries (fresh or frozen), plus additional for garnish
  • 1 cup unsweetened cranberry-raspberry juice
  • 1/2 cup sour cream, divided
  • 1/2 cup sugar
  • 1 teaspoon fresh lemon juice

Place the blueberries, raspberries, blackberries and juice into a blender and blend till smooth. Add 1/4 cup of the sour cream, the sugar and lemon juice and blend again till smooth.

Strain the soup and refrigerate till cold.

Serve the soup in individual bowls or cups, garnished with reserved sour cream and berries.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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