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Creamy Fruit Soup

chef.gonzalo's picture
Ingredients
  Raspberries/Blueberries /strawberries /peaches /mixed fruit 10 Ounce, frozen, thawed (1 package)
  Water 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cinnamon stick 2 Inch
  Ground nutmeg 3 Dash
  Ground cloves 3 Dash
  Water 1 Tablespoon
  Cornstarch 1 Tablespoon
  Lemon juice 2 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Cut up large pieces of fruit and drain reserving the syrup
2. In a saucepan mix together the reserved syrup, 1 cup water, sugar, cinnamon, nutmeg, and cloves.
3. Boil the mixture; reduce heat and simmer, uncovered, for about 5 minutes; remove the cinnamon stick.
4. Stir in 1-tablespoon water and cornstarch into the saucepan.
5. Cook till the mixture becomes thick and bubbly.
6. Remove from heat and add lemon juice.
7. Cool to room temperature.
8. Blend in sour cream, fruit and milk.
9. Cover and chill before serving

SERVING
10. Arrange the soup into individual soup bowl and garnish with strips of lemon peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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