Sunday, June 27, 2010

Blackberry Merlot Chilled Soup Recipe

A wonderful chilled soup. Here is a delightful first start of the summer's delicious soup recipes. Berries in abundance this time of the year makes this kind of soup so special and a usual must be on "the list" to make for me. I always look forward to berry season.

Creamy, cool and refreshing. With a dollop of sweet whipped cream on top or sour cream a perfect topping. Such a pretty starter for an meal, when eating in hot weather.
3 cups blackberries
1 cup Merlot wine
1 cup water
2 tablespoons lemon juice
1 1/4 cups sugar
2 cups whipping cream
1/2 teaspoon orange zest
1/2 tablespoon cornstarch
2 tablespoons cold water

Place blackberries, water, wine, lemon juice, and sugar in large pot.
Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
Turn the burner off and allow mixture to cool.
Once the mixture is cooled, place it in a food processor and mix well.
Strain processed liquid through a strainer, mashing the pulp through the strainer with the back of a large metal spoon.
Return the strained liquid to the pot and add 1/2 tablespoon of corn starch dissolved in 2 tablespoons of cold water.
Cook until thickens a little to your liking
Return the mixture to the food processor and add whipping cream and orange zest.
Chill overnight.
Serve cold with a dollop of whipped or sour cream and mint sprig.

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