Fruit Soup recipe
information
This fruit soup can be made with nearly any fruit in season.
ingredients
2 ripe peaches, halved and stoned
4 ripe plums, halved and stoned
3 ripe apricots, halved and stoned
2 apples, peeled, cored and halved
150 g (6 oz) strawberries
100 g (4 oz) ripe cherries, stoned
50 ml (2 fl oz) lemon juice
900 ml (1 1/2 pt) water
100 g (4 oz) sugar
225 ml (8 fl oz) white wine
350 ml (12 fl oz) sour cream
4 ripe plums, halved and stoned
3 ripe apricots, halved and stoned
2 apples, peeled, cored and halved
150 g (6 oz) strawberries
100 g (4 oz) ripe cherries, stoned
50 ml (2 fl oz) lemon juice
900 ml (1 1/2 pt) water
100 g (4 oz) sugar
225 ml (8 fl oz) white wine
350 ml (12 fl oz) sour cream
method
1. Put the fruit, lemon juice, water and sugar in a large pot.
2. Simmer, covered, over a medium heat for 25 minutes.
3. Turn the heat off. Mash the fruit with a fork into a paste.
4. Add the wine. Simmer over a low heat for 5 minutes.
5. Chill and add a dollop of sour cream to each bowl of soup just before serving.
2. Simmer, covered, over a medium heat for 25 minutes.
3. Turn the heat off. Mash the fruit with a fork into a paste.
4. Add the wine. Simmer over a low heat for 5 minutes.
5. Chill and add a dollop of sour cream to each bowl of soup just before serving.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
