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Fresh Berry Soup


1 pint (250 ml) Raspberries, Blueberries or Strawberries
2 pints (500 ml) Orange Juice (Fresh makes a BIG difference)
2 pints (500 ml) Skim Yogurt, Sour Cream, or Half and Half
2 tablespoon (30 ml) Honey
1 tsp. (5 ml) Cinnamon
1 tsp. (5 ml) Nutmeg
2 tsp. (10 ml) Dark Rum or Brandy (optional)
Fresh mint leaves (for garnish)

Whisk the yogurt into the orange juice until smooth. Stir in the honey, booze and spices. Let sit for at least half an hour in the refrigerator to fully chill. Wash fruit well. If using strawberries, slice in half (or even into slices if they're pretty big). Place fruit equally bottom of soup bowls (glass is best). Pour soup over the fruit. Sprinkle with remaining nutmeg and garnish with a mint leaf. Serve immediately.

Serves 2-3. For larger groups multiply the ingredients.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.