Rosy Berry Soup Recipes

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ROSY BERRY SOUP



Rosy Berry Soup image

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.

Provided by rangapeach

Categories     Fruit

Yield 5 cups, 5 serving(s)

Number Of Ingredients 6

20 ounces frozen raspberries, thawed
2 cups Burgundy wine (sweet red wine)
2 1/2 cups water
1 cinnamon stick (3-inch) (optional)
2 teaspoons level cornstarch
whipping cream

Steps:

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

Nutrition Facts : Calories 202.3, Fat 0.2, Sodium 4.8, Carbohydrate 34.2, Fiber 5, Sugar 24.7, Protein 0.9

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

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

ROSY POTATO SOUP



Rosy Potato Soup image

"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

1 large onion, chopped
3/4 cup chopped celery
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 to 3/4 teaspoon salt
3 cups milk
3 medium potatoes, peeled, cooked and sliced (2-1/2 cups)
1 tablespoon minced fresh parsley
1 tablespoon paprika

Steps:

  • In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.

Nutrition Facts : Calories 275 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 402mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.

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