Apple & Berry Soup
|Prep time:||30 minutes|
|Cook time:||30 minutes|
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|Nugget Signature Recipe|
We find this soup sweet, tart and refreshing — perfect for warm weather. Serve it during brunch with a dollop of tangy Bellwether Farms crème fraîche or Redwood Hill Farm goat milk yogurt.
- 4 Granny Smith apples
- 1 pint fresh blueberries
- 1 pint fresh strawberries
- 2 cups cranberry juice cocktail
- ½ cup sugar
- ¼ cup lemon juice
Peel and chop apples. Trim tops from strawberries.
In a medium-sized stock pot, combine fruit and cranberry juice cocktail and place over medium heat. Bring to a low boil and whisk in sugar until dissolved; lower heat to a simmer and cook for 20 minutes. Soup should have thickened slightly. Process in a blender until completely smooth; pass through a fine sieve strainer to remove any berry pips. Stir in lemon juice. Transfer to refrigerator and chill overnight.
Serve garnished with a sprig of mint and a dollop of crème fraîche or plain yogurt (optional).