Summer Pudding Soup
|Frozen blueberries/Fresh blueberries||1 Cup (16 tbs), thawed|
|Water||1 Cup (16 tbs)|
|Pared lemon zest||1 (From 1 Whole Fruit)|
|Frozen strawberries/Fresh strawberries||1 Cup (16 tbs), thawed|
|Frozen raspberries/Fresh raspberries||1 Cup (16 tbs), frozen|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
|1% low fat milk||1⁄2 Cup (8 tbs)|
1. In a colander, place the fresh blueberries and rinse under cold water.
2. Leave aside to drain.
3. In a saucepan, combine 1 cup water with sugar and lemon zest.
4. Bring the liquid to a boil, stirring until the sugar dissolves.
5. Add the blueberries to the syrup and simmer for about 2 minutes, until they begin to pop.
6. Take pan off the heat and remove the lemon zest.
7. Stir the strawberries and raspberries into the hot syrup.
8. When slightly cooled, transfer to a food process or liquidizer and blend into a smooth puree.
9. Into a large glass bowl, strain the puree through a fine meshed sieve, pressing the fruit pulp with the back of a wooden spoon and scraping it into the bowl from the other side of the sieve.
10. Reserve 2 spoons on this puree for garnish.
11. Blend the sour cream and milk in the same liquidizer jar.
12. Gradually add and stir the cream mixture into the puree until well blended.
13. Cover the bowl and refrigerate for at least 1 hour until well chilled.
14. Serve the chilled fruit soup in cold consommé cups or cups.
15. Garnish with a swirl of the reserved fruit puree.