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Fruit Soup Recipe

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This recipe for Fruit Soup is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Note: all fruit is fresh

1 apple such as a Pink Lady or Gala
6 - 8 ripe apricots
5 plums (if using Italian prune plums, double the amount to 10)
2 cups of pitted cherries
1 basket of blueberries
1 basket of blackberries
1 tablespoon flour
1 stick of cinnamon
Sour salt, to taste
Granulated sugar, to taste
1 container heavy cream or half and half

Directions:
Directions:
Rinse all the fruit and cut up the apple and apricots. Place all the fruits, except for the apple and berries in a large pot, three quarters - completely filled with water and bring to a boil. Let boil on low heat for up to 30 minutes. Add the remaining fruits and boil for an additional 10 minutes.

Drain the soup through a sieve and set fruit aside. Place the soup back into the pot and add flour, one cup of cold water, and cinnamon stick. Return to heat and stir, bringing again to a boil. Boil on low heat for 15 minutes. Continue to simmer for up to 30 minutes, add sugar and sour salt, and stir.

Remove from heat and let cool. When ready to serve, add heavy cream so that the color of the soup is now lavender/pinkish in color. Ladle into soup bowls and serve cold. Refrigerate the rest.

Number Of Servings:
Number Of Servings:
Varied
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
Wanda is Rose Hamm's maternal grandmother. This can be served as a summer course; either as a "pre-dessert" or a dessert.
Cooked fruit can be used as a light garnish or for additional recipes that require stewed fruit.

 

 

 

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