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Wild Berry Soup

Prep: 25 min. Chilling: 4 hr.


List of Ingredients




4 cups strawberries, hulled
1 cup blueberries
1 cup raspberries
1/2 cup port wine or orange juice
1 tsp. grated fresh ginger
1/4 cup half-and-half or light cream
1/2 cup orange juice
2 Tbsp. sugar
1 Tbsp. snipped fresh mint
1 to 2 Tbsp. raspberry-flavored vinegar or white wine vinegar
Fresh mint sprigs, orange peel strips, and/or lemon peel strips (optional)

Recipe



In a medium mixing bowl, combine the strawberries, blueberries, and raspberries. In a blender container or food processor bowl, cover and blend or process the berries, one-third at a time, until smooth. Strain through a fine-mesh strainer, discarding the seeds; set mixture aside. Wash out the blender container or food processor bowl; set aside.

Meanwhile, in a 1-quart saucepan, bring the 1/2 cup wine or orange juice and ginger to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in half-and-half.

In the clean blender or food processor bowl, combine the 1/2 cup orange juice, the sugar, snipped mint, vinegar, fruit mixture, and wine mixture. Cover and blend or process until combined. Transfer to a large bowl. Cover and chill in the refrigerator for at least 4 hours or until thoroughly chilled. To serve, ladle into chilled soup bowls. Garnish with mint sprigs, orange peel, and/or lemon peel, if desired. Makes 6 to 8 side-dish servings.

Per serving: 123 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 8 mg sodium, 22 g carbo., 4 g fiber, and 1 g pro. Dietary exchanges: 1 fruit, 1/2 other carbohydrate, 1 fat.