This and the following berry soup are the only fruit soups in this chapter that need a bit of cooking. The wine and spices give it a wonderfully complex flavor.
Recipe information
Yield
6 or more servings
Ingredients
1
cup fresh blueberries
3
sweet red plums, diced
4
medium ripe peaches, diced
1
cup seedless red or green grapes
1
cup hulled and chopped strawberries
Juice of 1/2 lemon
4
1/2 cups apple juice
One 2-inch stick cinnamon
5
whole cloves
1
/3 cup semisweet red wine
3
tablespoons natural granulated sugar or agave nectar, or to taste
Need to make a substitution?
Preparation
Step 1
Combine all the ingredients in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes, until the fruit is tender.
Step 2
Allow the soup to cool, then refrigerate until chilled. If too dense, adjust the consistency with more apple juice.
Nutrition Information
Step 3
Per serving:
Step 4
Calories: 212
Step 5
Total fat: 1g
Step 6
Protein: 1g
Step 7
Fiber: 4g
Step 8
Carbohydrate: 50g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 10mg