Berry Soup with Balsamic
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
- Ingredients
- 200 grams Raspberries
- 200 grams Blueberries
- 200 grams Strawberries
- 200 grams Blackberry
- 200 grams red Currants
- 2 Tbsps lemon juice
- 500 milliliters red Currant juice
- 2 Tbsps powdered sugar
- 1 Tbsp cornstarch
- 2 slices Toast
- 2 Tbsps butter
- 1 pinch ground cinnamon
- 1 Tbsp sugar
- Balsamic glaze
- mint (for garnish)
Preparation steps
1.
Rinse and trim the berries. Puree with the lemon juice and powdered sugar. Place through a fine sieve and add 1 liter (approximately 4 cups) of juice. Boil in a pan, season and thicken with cornstarch. Pour into soup bowls and place in the refrigerator for about 2 hours.
2.
Remove the crusts from the bread. Cut into small cubes. Place in a hot pan with melted butter until golden brown. Remove, drain on paper towels and sprinkle with cinnamon and sugar.
3.
Garnish the soup with the balsamic cream, croutons and mint leaves.
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