KCB 3.11: Chilled Summer Fruit Soup
Chilled Summer Fruit Soup
This cool and refreshing soup can be served as a first course, between courses, or as a dessert. All fruits should be ripe, sweet, and seasonal.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 6-8 persons
• YIELD: Enough for 6-8 persons
• 2 small seedless oranges, peeled and cut into small segments
• sour light cream for topping (optional)
• fresh mint sprigs for garnish
• 1 red apple, peeled and cubed
• 2 tablespoons (40 ml) maple syrup or honey
• 250 g (9 ounces) green seedless grapes
• 250 g (9 ounces) dark sweet cherries, pitted
• 1 cup (250 ml) water
• 1/2 cup (125 ml) dark grape juice
• 1/4 cup (60 ml) pineapple juice
• 1/4 teaspoon (1 ml) grated orange rind
• 1/4 cup (60 ml) diced pitted prunes
• 1 1/2 cups (375 ml) berries raspberries, halved strawberries, blueberries, or boysenberries
• 2 teaspoons (10 ml) arrowroot powder
• 1 tablespoon (20 ml) apple juice
• sour light cream for topping (optional)
• fresh mint sprigs for garnish
• 1 red apple, peeled and cubed
• 2 tablespoons (40 ml) maple syrup or honey
• 250 g (9 ounces) green seedless grapes
• 250 g (9 ounces) dark sweet cherries, pitted
• 1 cup (250 ml) water
• 1/2 cup (125 ml) dark grape juice
• 1/4 cup (60 ml) pineapple juice
• 1/4 teaspoon (1 ml) grated orange rind
• 1/4 cup (60 ml) diced pitted prunes
• 1 1/2 cups (375 ml) berries raspberries, halved strawberries, blueberries, or boysenberries
• 2 teaspoons (10 ml) arrowroot powder
• 1 tablespoon (20 ml) apple juice
1. Boil the apples, grapes, cherries, water, grape juice, pineapple juice, and orange rind in a 4-litre/quart saucepan. Reduce the heat, cover, and simmer for 10 minutes or until the apples are tender. Stir occasionally.
2. Add the prunes and berries. Continue simmering for about 5 minutes or until the prunes are tender.
3. Mix the arrowroot with the apple juice until completely dissolved and stir into the soup. Bring the soup to a boil and stir constantly for 1 minute, or until the soup thickens. Remove from the heat, add maple syrup (or honey) and orange segments. Chill. Serve in large soup bowls with a spoonful of sour cream, garnished with a sprig of fresh mint.
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