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“A tart and sweet cold soup, good for a hot summer day. Great way to use those fresh cranberries that you froze during the fall. This works best with the Bulgarian-type buttermilk. This serves 8 as a starter and 4 as a main course. Cook time does not include chilling time. From Crescent Dragonwagon.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy soup pot, add water and sugar and cook over low heat, stirring frequently, until sugar disolves. Stir in cranberries and spices and simmer over low, uncovered, for 15 minutes.
  2. Add the apple, orange zest and juice and vanilla. Bring to a boil then turn heat down to medium-low and simmer, uncovered for another 15 minutes.
  3. Let soup cool to room temperature.
  4. Transfer (in batches) to a food processor and coarsley puree. Chill thoroughly.
  5. Just before serving, stir in buttermilk and Grand Marnier. Ladle soup into chilled bowls and garnish each bowl with a dollop of whipped cream, a mint leaf and a whole cranberry.

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