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Rosy Berry Soup

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“This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche.”
READY IN:
SERVES:
5
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
  2. Bring mixture to a boil; reduce heat, and simmer 15 minutes.
  3. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
  4. Combine cornstarch and 1/4 cup raspberry liquid; stir well.
  5. Bring remaining liquid to a boil.
  6. Reduce heat to low, and stir in cornstarch mixture.
  7. Cook, stirring constantly, until slightly thickened.
  8. Chill 6 to 8 hours.
  9. Drizzle whipping cream in soup, and swirl in with a knife.
  10. Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

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