Recipe: Berry Soup

Berry Soup

Raspberry Soup

This is something I was hesitant to try when I first got here. Turns out it is a wonderful soul warming dish to make in the colder months. You can do it with any berry you wish, I personally like blueberry the best, but have also had raspberries and ligonberry as well. This is such an easy thing to do and I honestly do not have measurements for this because it all depends on how much you want to make and what tastes you prefer.  

What you need:

Any kind of berry you want the soup, frozen (we use the berries we picked from our yard)

Water

Potato Flour

Sugar

Pretty much you take a pot, whatever size you want, and put as much berries as you want. 

We usually fill up the pot about 1/2-3/4 full. You then add water, enough to cover the berries, and put on the stove and after it bubbles, boil for about 20 minutes, the berries will get soft and kind of melt into the water.

After they have boiled for that time, take a separate small dish and start with about a 1/2 cup of water, add a couple Tablespoons of the potato flour and stir together. You want it a little thick, similar to mixing cornstarch with water. Slowly pour the mixture in the soup and stir, (at this point remove pot from heat) this will allow it to thicken up a little, bring it to desired consistency. We make it just a little thick, enough that it is soupy but has a glazey look. Add however much sugar you wish, it is all about taste here. If you like the tart taste add little sugar, but if you like it sweeter, go for it! I would add about a tablespoon at a time. When it meets the sweetness you like, enjoy! 

If you make too much and want to save for later, you can always freeze it and it will taste just as good next time.