Blackberry Soup Recipe

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Serve in small bowls as an appetizer on a hot summer night or as a dessert soup, generously garnished with whipped cream. You can also use black raspberries, if available.

Yield: Serves 6-8

• 4 cups blackberries, fresh or frozen, thawed and drained
• 2 cups cold water
• 1/2 lemon, sliced
• 1/4 cup sugar
• 3 whole cloves
• 2-inch stick cinnamon
• 1/2 cup cream

Set aside a few berries to use as a garnish. Combine berries, water, lemon, sugar, cloves, and cinnamon in soup kettle. Simmer, mashing berries with a spoon, until fruit is soft. Strain through a fine sieve, pressing to remove as much juice as possible. Cool, chill well, and blend in cream. Garnish with berries or whipped cream, or both.