Red Wine And Berry Soup
- Total Time
- 3 hours
- Rating
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Ingredients
- 1bottle medium-body red wine
- 1cinnamon stick
- 1clove
- 1vanilla bean, split in half
- ¾cup sugar
- ½lemon, sliced
- 1½pints hulled strawberries
- 1½pints raspberries
- 1pint blueberries
- ½pint blackberries
- Yogurt ice cream or raspberry sorbet, optional
- Fresh mint sprigs
Nutritional analysis per serving (8 servings)
237 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 30 grams sugars; 2 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine wine, cinnamon, clove, vanilla, sugar and lemon in saucepan. Bring to boil.
- Step 2
In bowl, combine 1 pint strawberries, 1 pint raspberries, ½ pint blueberries and all the blackberries. Puree in two batches in food processor. Add to saucepan, return to simmer, strain, cool to room temperature, and then refrigerate for 2 hours.
- Step 3
Slice remaining strawberries, and divide among eight soup plates. Scatter in remaining berries. Pour cooled soup over; add a scoop of ice cream or sorbet, if desired, and garnish with mint.
Private Notes
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