Even better when the talented chefs showed how to make an easy version of one during a session at the Culinary Arts Center. Now I shall share them with you.
Chilled Raspberry Soup
6 servings2 pints fresh raspberies, gently washed
2 cups sour cream
1 cup whole milk
1 cup ginger ale
1/4 cup sugar
2 TBS triple sec
2 TBS fresh lemon juice
Reserve 6 raspberries for garnish.
In a blender or food processor, puree the remaining berries until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can but leaving the seeds behind.
Whisk the remaining ingredients except for the garmish into the puree. Cover and refrigerate until cold.
To serve, divide the soup among chilled bowls and garnish with the reserved raspberries.
Variation: For chilled blueberry soup, substitute blueberries and the same quantity of Champagne for the triple sec.
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Just got back from our second Holland America cruise and I tried to have the fruit soups every evening! There were cranberry, cherry, blueberry and peach soups! Thanks for the recipes.
ReplyDeleteThank you for posting this! I, too, fell in love with the chilled fruit soups (did they serve the coconut one on your cruise? Because I almost cried when I finished that one, it was so good).
ReplyDeleteAnd I can't find one. single. recipe. online for this stuff. It's like no one has EVER heard of it. Ever!
I'm going to try all kinds of variations with peaches, apples, coconut, and anything else I can find.
So excited to find this recipe! Loved the blueberry soup on the Noordam. On the way to grocery shop now. Thank you!
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