
Spiced Berry
Soup
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2 cups fresh raspberries
2 cups fresh strawberries
1 tablespoon brown sugar
1/8 teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cup orange juice
1½ cups grape juice
WASH THE BERRIES and set aside.
Puree 1½ cups of the strawberries and 1½ cups of the raspberries in a food processor
with the brown sugar, cardamom, ginger, and cinnamon.
Transfer the puree to a medium-size pot and add the orange juice and grape juice.
Start cooking the Spiced Berry Soup over medium-high heat, stirring until the soup
just begins to boil. Then lower the heat and simmer while stirring for about 3–5 minutes to blend the flavors and reduce the contents slightly. Remove the pot from the
heat, pour the soup through a fine mesh sieve into a bowl, and refrigerate the soup so
it is well chilled before serving.
Slice the remaining strawberries and add them and the whole raspberries to the
chilled soup.
from
Greek Revival: Cooking for Life
Patricia Moore-Pastides
240 pages, 108 illustrations
hardcover, $34.95
ISBN 978-1-57003-939-3
FORTHCOMING IN OCTOBER
Serve Spiced Berry Soup with a small scoop of Honey Frozen Yogurt.
Serves 8
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