Folk Fare: Chilled Berry Soup

Chilled fruit soups are a gift of the Scandinavian cultures. [Timely for the visit of Finnish musicians to the Finger Lakes - Ed.] Try this if you have any extra berries. Raspberries, blackberries and blueberries also work, so enjoy this the whole summer.

4 cupsstrawberries, cleaned
1 cuporange juice
11/2 Tbspcornstarch (or potato flour, to be authentic)
1/2 cupsugar
1 Tbsplemon juice
1 cupbuttermilk or plain yogurt

Reserve several berries for garnish. Puree the remaining berries with the orange juice in a blender or food processor. Transfer the fruit puree to a sauce pan. Mix a little of the pureed mixtures with the cornstarch, then stir into the fruit puree. Heat on medium high, stirring, until the mixture comes to a boil. Reduce the heat, and cook for 1 minute. Remove from the heat, and stir in the sugar. Let cool 5 minutes, then stir in the lemon juice and buttermilk. Chill the soup, and serve in bowls garnished with sliced berries and vanilla wafers.
Serves 4-6.
(Ginny Huszagh)

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