Chilled Wildberry Soup
Source: University of New Hampshire, Durham, N.H.
The perfect soup for a warm day is also a great way to utilize frozen fruit. Fresh mint gives the dish extra vibrancy.
5 lb. frozen raspberries
5 lb. blueberries
3 lb. water
.375 quart port
.5 lb. raspberry preserves
Lemon juice to taste
Salt to taste
2 lb. heavy cream
4 oz. chopped mint
- Heat water, frozen fruits, preserves, and port in kettle until reaching boiling point.
- Puree mixture with immersion blender and strain to remove seeds.
- Cool mixture.
- Gently mix fruit base with heavy cream. Once appropriate consistency has been achieved, season to taste with salt and lemon juice.
- Hold cold and serve cold. Garnish with finely chopped mint.