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Folk Fare: Chilled Berry Soup
Chilled fruit soups are a gift of the Scandinavian cultures.
[Timely for the visit of Finnish musicians to the Finger Lakes - Ed.]
Try this if you have any extra berries.
Raspberries, blackberries and blueberries also work,
so enjoy this the whole summer.
| 4 cups | strawberries, cleaned |
| 1 cup | orange juice |
| 11/2 Tbsp | cornstarch (or potato flour, to be authentic) |
| 1/2 cup | sugar |
| 1 Tbsp | lemon juice |
| 1 cup | buttermilk or plain yogurt |
Reserve several berries for garnish.
Puree the remaining berries with the orange juice in a blender or food
processor. Transfer the fruit puree to a sauce pan. Mix a little of the
pureed mixtures with the cornstarch, then stir into the fruit puree. Heat on
medium high, stirring, until the mixture comes to a boil. Reduce the heat, and
cook for 1 minute. Remove from the heat, and stir in the sugar. Let cool 5
minutes, then stir in the lemon juice and buttermilk. Chill the soup, and
serve in bowls garnished with sliced berries and vanilla wafers.
Serves 4-6.
(Ginny Huszagh)
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