When it's over 40°C outside, baking is out of the question — so here’s another cold recipe that’s just right. This berry cream soup is wonderfully refreshing and delivers a rich, vibrant flavor. You can make it with blueberries, raspberries, strawberries, cherries, or bilberries, depending on the season and your taste.
- 2 cups blueberries (can be substituted with raspberries, strawberries, cherries, or bilberries)
- 1 cup heavy cream or full-fat milk
- 1 tbsp sugar or honey
- A pinch of cinnamon
Start by adding 2 cups of berries to 1½–2 cups of water and bring to a boil. Add the sugar and a pinch of cinnamon, and let it simmer gently for 5–7 minutes, stirring occasionally to prevent the sugar from burning. Once the berries are soft, remove from heat and blend the mixture until smooth.
In a separate pan, gently warm the cream or milk — it should be roughly the same temperature as the berry mixture to avoid curdling. Slowly pour the cream into the berry purée, stirring to combine, and return to the heat. Warm it through, stirring constantly, until it’s just about to boil, but don’t let it boil.
Remove from heat, add a pinch of salt, let it cool, then chill thoroughly in the refrigerator. Serve cold, garnished with fresh berries.
Start by adding 2 cups of berries to 1½–2 cups of water and bring to a boil. Add the sugar and a pinch of cinnamon, and let it simmer gently for 5–7 minutes, stirring occasionally to prevent the sugar from burning. Once the berries are soft, remove from heat and blend the mixture until smooth.
In a separate pan, gently warm the cream or milk — it should be roughly the same temperature as the berry mixture to avoid curdling. Slowly pour the cream into the berry purée, stirring to combine, and return to the heat. Warm it through, stirring constantly, until it’s just about to boil, but don’t let it boil.
Remove from heat, add a pinch of salt, let it cool, then chill thoroughly in the refrigerator. Serve cold, garnished with fresh berries.
.jpg)
