CHILLED BERRY SOUP
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
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
BUFFALO BERRY GOOD SOUP
This is an authentic Native Canadian recipe. You can make the soup in advance but then remove the cooked berries and add fresh ones just before serving.
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the bacon drippings (veggie oil) in a heavy saucepan and brown the buffalo meat.
- Add stock, green onions, berries, salt, pepper& honey, Simmer for 1 hour or until the meat is tender.
- Mix flour with six tbsp of the soup& add it to the soup to thicken the soup slightly.
Nutrition Facts : Calories 241.8, Fat 9.8, SaturatedFat 3.9, Cholesterol 79.9, Sodium 1395.9, Carbohydrate 8.1, Fiber 2, Sugar 4.4, Protein 29.3
BERRY SOUP
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
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
MIXED BERRY SOUP WITH GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 8h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the wine, water, sugar, star anise, and cinnamon sticks in a heavy large saucepan. Add all but 1/2 cup of each of the berries. Bring the liquids to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the fruit is very tender, about 10 minutes. Cool slightly. Discard the star anise and cinnamon sticks. Transfer the berry mixture to a blender and puree until smooth. Strain the soup through a fine mesh strainer and into a medium bowl. Cover and refrigerate until very cold, stirring occasionally, at least 8 hours and up to 1 day ahead.
- Cut the reserved strawberries into small pieces. Place a small scoop of vanilla bean gelato or ice cream in the center of 8 decorative dessert glasses or soup bowls. Divide the mixed berry soup among the glasses, being careful to pour around the gelato. Sprinkle the reserved berries over the soup and serve immediately.
FINNISH BERRY SOUP (MARJAKEITTO)
Make and share this Finnish Berry Soup (Marjakeitto) recipe from Food.com.
Provided by pavut
Categories Lunch/Snacks
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine berries, water and juice and bring to a boil.
- In the meantime, combine potato flour and cold water and mix.
- When the water and berries boil, give the potato flour mixture a stir and add.
- Boil a few minutes longer until it thickens a little.
- Remove from heat.
- Add sweetener and vanilla.
Nutrition Facts : Calories 142.7, Fat 0.5, SaturatedFat 0.1, Sodium 18, Carbohydrate 34, Fiber 3, Sugar 22.2, Protein 1.3
BLUEBERRY SOUP
Categories Sauce Soup/Stew Berry Dairy Dessert Low Fat Low Sodium Wheat/Gluten-Free Blueberry Chill Healthy Bon Appétit
Yield 2 GENEROUS Servings
Number Of Ingredients 9
Steps:
- Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
- Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
CHILLED BERRY SOUP
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
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
CHILLED MIXED BERRY SOUP
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
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
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
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 PLUM AND BERRY SOUP
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
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.
OLD-SCHOOL BEAN SOUP WITH WHEAT BERRIES
Southern bean soup with wheat berries for added texture. Add cheese, hot sauce, lime juice, or fresh minced red onion for more of a kick.
Provided by Jessica Collin
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 17h20m
Yield 12
Number Of Ingredients 15
Steps:
- Place ham bone in a slow cooker. Pour in enough water to cover. Cook on Low until you have a fragrant stock, 12 to 15 hours.
- Place navy beans, cranberry beans, and wheat berries in a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Remove ham bone from stock. Add beans and wheat berries. Stir in celery salt, thyme, oregano, Worcestershire sauce, and black pepper. Cook on High until beans are tender yet firm to the bite, about 4 hours.
- Stir lentils into the slow cooker. Cook on High until tender, about 1 hour. Season with salt and black pepper. Serve soup topped with diced tomatoes, avocado, and green onions.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 144.7 g, Fat 5.7 g, Fiber 35.2 g, Protein 33.1 g, SaturatedFat 0.9 g, Sodium 398.2 mg, Sugar 2.5 g
BLUEBERRY SOUP
The yogurt gives the soup its creamy texture, and the cinnamon gives it a wonderful aroma. Substituting fresh blueberries when they are in season makes this even better, though frozen work just fine.
Provided by SJG3483
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients in a food processor except blueberries.
- Fold in blueberries.
- Serve chilled.
WHEAT BERRY SOUP
Make and share this Wheat Berry Soup recipe from Food.com.
Provided by nemokitty
Categories Easy
Time 5h30m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 9
Steps:
- Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
- Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
- Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.
JUNIPER BERRY SOUP
This is traditionally served as the main meal during the hot days of summer. Tastes great hot or cold. The recipe has been forever in my family. This version originated in Thuringia, Germany, near the polish border.
Provided by Renate
Categories German
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and berries and remove from stems.
- Add berries and lemon rind to water and bring to boil, till berries are cooked.
- Strain the cooked berries through a sieve, and bring to a boil.
- Mix the potato starch in water (or tapioca) and slowly add to gentle boiling soup.
- Simmer for 10 15 minutes.
- Bring to taste with lemon juice and sugar.
- Sliced apples or pitted plums may be added while soup is simmering.
Nutrition Facts : Calories 163.9, Sodium 7.7, Carbohydrate 42, Fiber 0.3, Sugar 37.7, Protein 0.4
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COOL SUMMER-BERRY SOUP RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Calories 208 per servingServings 4
- To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.
- To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
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