CHILLED MIXED BERRY SOUP WITH ORANGE ZEST AND CRÈME FRAICHE
As the weather gets warmer, our soups get cooler. Incorporate this delicious, elegant, yet simple chilled soup into your next spring menu. It’s best if prepared a day in advance so the flavors have the chance to develop well.
1 cup Riesling wine
1 cup sugar
2 cups water
1 pound cherries, pitted, fresh or frozen
1 cinnamon stick
½ teaspoon ground cloves
1 large orange, zested and juiced
1 basket strawberries, stemmed and quartered
1 basket raspberries, blueberries, or blackberries
6 tablespoons crème fraiche or sour cream
In a medium sauce pot, mix the Riesling, sugar and water. Add in the cherries, cinnamon stick, cloves and orange juice, reserving the zest for garnish.
Place the pot on medium high heat and bring to a boil. Reduce the soup to a simmer and cook, uncovered, for about five minutes. Remove from the heat and let cool to room temperature. Stir in the assorted berries and refrigerate until well chilled, about two hours or up to one day.
When ready to serve, chill four to six soup bowls and soup spoons. Ladle the soup gently into the bowls. Garnish each bowl with about 1½ tablespoons of the crème fraiche or sour cream and sprinkle with the reserved orange zest. Serves 4-6 immediately