Blackberry Soup With Peaches And Berries Cooking Light Recipes

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CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

Steps:

  • In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

CHILLED BLACKBERRY SOUP



Chilled Blackberry Soup image

Another museum luncheon favorite during the summer months. This needs to chill overnight before serving and is served cold.

Provided by Sherrybeth

Categories     Berries

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup blackberry merlot
1 cup water
2 tablespoons lemon juice
3 cups blackberries
1 1/4 cups sugar
2 cups whipping cream
1/2 teaspoon orange zest
1/2 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Place backberries, water, wine, lemon juice, and sugar in large pot.
  • Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
  • Turn the burner off and allow mixture to cool.
  • Once the mixture is cooled, place it in a food processor and mix well.
  • Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
  • Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
  • Cook until desired thickness.
  • Return the mixture to the food processor and add whipping cream and orange zest.
  • Chill overnight.
  • Serve cold with a dollop of whipped or sour cream and mint sprig.
  • I have found that it is almost thick enough without the corn starch, so you may choose to omit.

Nutrition Facts : Calories 502.8, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 33.4, Carbohydrate 52.9, Fiber 3.9, Sugar 45.6, Protein 2.7

PEACHES AND BLACKBERRIES IN BRANDIED BLACKBERRY SAUCE



Peaches and Blackberries in Brandied Blackberry Sauce image

Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries - the freshest to be found - soak in an easy, no-cook brandy sauce until you're ready to eat them. Top with creme fraiche, or not. Either way, the "black honey of summer," as Mary Oliver wrote, is yours.

Provided by Florence Fabricant

Categories     easy, quick, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 6

4 large ripe peaches
1 tablespoon lemon juice
1 pint fresh blackberries
2 tablespoons sugar
1/4 cup blackberry brandy or 3 tablespoons brandy or cognac
Creme fraiche (optional)

Steps:

  • Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
  • Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
  • Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 16 grams

BLACKBERRY BEEF SOUP



Blackberry Beef Soup image

I know it sounds like a really odd combination, but it turns out to be delicious. The blackberries give the soup a fantastic kick. I've also heard of blueberries being used instead of the blackberries, but I haven't tried it yet.

Provided by Cluich

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 lb beef steak (a nice, tender cut preferrably)
2 medium onions, sliced thinly
2 tablespoons butter
32 ounces beef broth
1/2 teaspoon kosher salt
1 cup fresh blackberries, mashed
1 tablespoon honey

Steps:

  • Heat the oil in a large saucepan. Add the steak and cook over medium-high heat, browning it on both sides, then remove it and set it aside.
  • Turn the heat down to low and add the butter and onions to the pan. Stir frequently, scraping up the meat juices to mix with the onions. Cook for about 10 minutes, until the onions are soft.
  • Add the broth and bring to a boil, still stirring frequently. Add the mashed berries and honey and simmer for about 20 minutes. Meanwhile, cut the steak into bite-sized strips. Add the steak to the soup near the very end of cooking and allow to simmer for about 30 seconds or so, stirring constantly, then serve hot.

Nutrition Facts : Calories 464.1, Fat 33.4, SaturatedFat 11.9, Cholesterol 93.5, Sodium 2078.9, Carbohydrate 13.3, Fiber 2.7, Sugar 8.4, Protein 28.6

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