Chilled Mixed Berry Soup Recipes

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CHILLED BERRY SOUP



Chilled Berry Soup image

I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

Steps:

  • In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

CHILLED BERRY SOUP



Chilled Berry Soup image

Soymilk and organic berries make a refreshing, creamy dessert soup.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5m

Yield 3

Number Of Ingredients 6

1 cup vanilla soymilk
2 cups Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1/3 cup orange juice
2 tablespoons sugar
Sliced fresh strawberries, if desired
Fresh mint sprigs, if desired

Steps:

  • In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
  • Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 22 g, TransFat 0 g

CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

Chilled Berry Soup is a great summer treat

Provided by EAT SMARTER

Categories     Appetizer, Dessert, Side Dish

Time 25m

Yield 4

Number Of Ingredients 9

10 ozs mixed Berry (currants, raspberries, blackberries, strawberries ...)
1 cup black Currant juice
2 Tbsps sugar
1 fresh lemon
1 tsp cornstarch
2 tsps sugar
Strawberries
Raspberries
3 Tbsps Whipped cream

Steps:

  • Rinse berries, pat dry and cook with black currant juice and 2 tabalespoons sugar. Zest lemon, add zest to the juice and simmer for 5 minutes. Strain and collect the berry soup through a sieve. Stir the cornstarch into 1/2 cup cold water. Heat berry soup again, stir in the starch and cook over low heat for another 5 minutes. Squeeze lemon and combine the juice with 2 teaspoons sugar, then add to soup. Let cool and refrigerate.
  • Pour the berry soup in a bowl, place the cream in the center and garnish with strawberry slices and raspberries.

BERRY SOUP



Berry Soup image

My Classic International Recipes Cookbook states: "Scandinavians consume Berry Soup as fast as the berries ripen. Some people eat this delightful soup with sour cream as an appetizer; others top it with whipped cream to make a dessert."

Provided by breezermom

Categories     Raspberries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fresh berries (blueberries, blackberries, raspberries, strawberries, or one 16 oz bag frozen berries)
2 cups apple juice
6 inches cinnamon sticks
2 whole cloves
1 tablespoon cornstarch
1 teaspoon vanilla
whipped cream or sour cream

Steps:

  • Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
  • Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
  • Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.

Nutrition Facts : Calories 71.1, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 16.6, Fiber 0.6, Sugar 12.1, Protein 0.2

CHILLED PLUM AND BERRY SOUP



Chilled Plum and Berry Soup image

With its toasted brioche and healthy dollop of mascarpone mixed with heavy cream, this soup is a close cousin to classic berry pudding. The brioche soaks up fruit juices in a satisfying way.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

6 ripe plums, halved and pits removed
1/4 cup sugar
8 ounces blackberries
6 ounces red raspberries
3/4 cup Sauternes wine
1/4 teaspoon salt
6 mini brioche or one small loaf
1 cup mascarpone, cheese
1 ounce heavy cream

Steps:

  • Set a large skillet over medium heat. Add 5 plums, cut side down; sear until plums start to blister, 8 to 10 minutes. Stir plums on skin side with a wooden spoon. Sprinkle with sugar, and add one-third of the blackberries and one-third of the raspberries to the skillet.
  • Cook until fruit begins to release juice, about 10 minutes more. Add Sauternes wine, 2 cups cold water, and salt to skillet. Mix well. Bring mixture to a boil, reduce heat to medium low; let simmer until fruit begins to break down and liquid is very flavorful, 10 to 12 minutes. Remove from heat. Puree mixture through a food mill set over a bowl; discard solids. Pass puree through a fine mesh sieve set over a bowl. Discard solids.
  • Slice remaining plum into thin slivers, and add to soup. Add another third of the blackberries and another third of the raspberries to soup. Transfer to refrigerator until chilled.
  • Heat oven to 350 degrees. Slice mini brioche in half (if using loaf, slice into 1/2-inch-thick slices). Place brioche on a baking sheet; toast until golden, 10 to 12 minutes. Remove from oven, and set aside.
  • Combine mascarpone and heavy cream in a small mixing bowl. Fold together by hand. Spoon mixture over toasted brioche. Arrange remaining third of berries over mascarpone, and place two toasts into each bowl. Pour chilled soup in bowls, and serve.

CHILLED BERRY SOUP



Chilled Berry Soup image

Make and share this Chilled Berry Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 quart fresh strawberries, hulled and sliced
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • Put strawberries into the container of an electric blender; cover and blend until smooth.
  • Add in the ginger ale, milk, sugar, lemon juice, and vanilla extract; cover and blend until combined.
  • Pour mixture into a bowl; add in sour cream; whisk until smooth.
  • Cover and refrigerate for 2-3 hours or until chilled.

Nutrition Facts : Calories 254.2, Fat 13, SaturatedFat 7.9, Cholesterol 27.4, Sodium 40.9, Carbohydrate 33.1, Fiber 2.9, Sugar 25.4, Protein 3.3

MIXED BERRY SAUCE



Mixed Berry Sauce image

Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.

Provided by Misoweeby

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

2 cups frozen mixed berries
½ cup white sugar
⅛ cup lemon juice
¼ cup water
⅛ cup orange juice

Steps:

  • Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
  • Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
  • Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g

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