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Chilled Wildberry Soup

IngredientsDairy, Fruit
Menu PartSoup

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


  1. Heat water, frozen fruits, preserves, and port in kettle until reaching boiling point.
  2. Puree mixture with immersion blender and strain to remove seeds.
  3. Cool mixture.
  4. Gently mix fruit base with heavy cream. Once appropriate consistency has been achieved, season to taste with salt and lemon juice.
  5. Hold cold and serve cold. Garnish with finely chopped mint.

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