Berry Soup
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INGREDIENTS 1 quart fresh blueberries, blackberries, raspberries, or strawberries; or 2 packages each
frozen
1 cup fresh currants, optional
2 cups water
1 tablespoon cornstarch or potato flour
2 tablespoons water
Peel and juice of 1/2 lemon
2/3 cup sugar
1/2 teaspoon cinnamon or 1/4 teaspoon cloves
1 pint whipping cream or dairy sour creamUsing a potato masher, crush 3 cups of the berries in a large kettle. Reserve 1 cup berries for garnish. Pureé fruits by pressing through a sieve, or use an electric blender. Add the 2 cups of water; simmer 15 minutes.
Mix cornstarch with 2 tablespoons water. Stir in soup. Bring to boiling, stirring until soup thickens. Stir in lemon peel and juice, sugar, and cinnamon. Chill.
To serve, beat in cream. Or spoon soup over dollops of sour cream. Garnish with reserved whole berries.
Serves 6 to 8