Berry Soup Food

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

MIXED BERRY SOUP WITH GELATO

Steps:

• Combine the wine, water, sugar, star anise, and cinnamon sticks in a heavy large saucepan. Add all but 1/2 cup of each of the berries. Bring the liquids to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the fruit is very tender, about 10 minutes. Cool slightly. Discard the star anise and cinnamon sticks. Transfer the berry mixture to a blender and puree until smooth. Strain the soup through a fine mesh strainer and into a medium bowl. Cover and refrigerate until very cold, stirring occasionally, at least 8 hours and up to 1 day ahead.
• Cut the reserved strawberries into small pieces. Place a small scoop of vanilla bean gelato or ice cream in the center of 8 decorative dessert glasses or soup bowls. Divide the mixed berry soup among the glasses, being careful to pour around the gelato. Sprinkle the reserved berries over the soup and serve immediately.

BERRY SOUP

Steps:

• Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
• Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
• Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.

WHEAT BERRY SOUP

Steps:

• Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
• Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
• Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.

CAULIFLOWER SOUP (CREME DU BARRY)

Steps:

• Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
• Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
• Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
• Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

CHAMPAGNE AND BERRY SOUP

Steps:

• Puree the raspberries and strawberries. Press through a sieve into a bowl. Add the sugar and lemon juice. Chill. To serve, stir the mixed fruit into the puree. Spoon into soup plates. Scatter the mint over the top. Set the creme fraiche on the table so everyone can add a dollop. Pass the bottle of Champagne and let everyone pour a glug into his bowl. Pour the rest of the bubbly into glasses.

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

WHEATBERRY SOUP

Steps:

• Place navy beans in large bowl and wheat berries in a separate bowl.
• Bring 6 cups water to boil and pour half of water over beans and half over wheat berries.
• Set both aside for two hours.
• Heat olive oil in large saucepan over medium heat.
• Add onion, leek, celery, carrot and garlic.
• Stir until soft and fragrant, about 8 minutes.
• Drain the beans and add them to the vegetables.
• Stir to coat.
• Add broth, boquet garni and bay leaf.
• Cover the saucepan, increase heat to medium high, and bring to a boil.
• Lover the heat to medium low and simmer until the beans have cooked, about an hour.
• Remove boquet garni and bay leaf, and transfer the soup to a food processor or blender.
• Blend in short pulses to make a chunky soup rather than a puree.
• Return the soup to the pan, Or use an immersion blender to process soup in pan.
• Drain the wheat berries and add them to the saucepan Bring soup to a boil again over medium high heat, cover and lower heat to medium low.
• Simmer until the wheat berries are tender, about 50 minutes.
• Stir often to keep the wheat berries from sticking to the pot, Just before serving, stir in the lemon juice, and adjust the seasoning with salt and pepper.

CELERIAC SOUP

Steps:

• Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
• Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.

WATERMELON AND BERRY SOUP

Steps:

• Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
• Starting with 1/2 a lime, add lime juice to taste.
• Add a pinch of salt.
• Cover and refrigerate until quite chilled and ready to serve.
• Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
• For Frozen Berries:
• About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
• For Fresh Berries:
• In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
• Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
• To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.

BUFFALO BERRY GOOD SOUP

Steps:

• Heat the bacon drippings (veggie oil) in a heavy saucepan and brown the buffalo meat.
• Add stock, green onions, berries, salt, pepper& honey, Simmer for 1 hour or until the meat is tender.
• Mix flour with six tbsp of the soup& add it to the soup to thicken the soup slightly.