Red Currant Soup Food

ROODE KRENTENBRIJ - RED CURRANT SOUP

Steps:

• Soak the barley overnight in one cup of water.
• Wash and stem the currants, add the sugar, water, and stick of cinnamon.
• Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
• Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
• Chill.

RED CURRANT SOUP

Steps:

• Mash the currants through a colander.
• Put the juice in a pan and add two cups water, cinnamon stick, lemon juice and heat.
• Add arrowroot to one tbsp water and blend until smooth. Add to pan.
• Heat until boiling, stirring constantly.
• Serve.

RED CURRANT FOOL

Steps:

• Melt butter in a large skillet set over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.
• Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer mixture to a bowl, and cool completely in the refrigerator before proceeding.
• In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

RED CURRANT SAUCE

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.