16. May 2011 15:36
When you think of soup, fruit usually isn't the first food group to come to mind, but it can make a refreshing summer dish. Here are two creative fruit soup recipes from BedandBreakfast.com Diamond Collection inns.
This recipe is from Lookout Point Lakeside Inn in Hot Springs, AR:
Ray's Strawberry Soup
- 1 quart strawberries hulled & halved
- 4 cups low-fat buttermilk
- 3/4 cup sugar
- 2/3 cup sour cream
- 3 tablespoons peach schnapps
- Fresh mint sprigs
- Process strawberries, 1 cup buttermilk, and sugar in a food processor. Set aside.
- Combine remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Stir to combine. Cover and chill.
- Serve chilled and garnish with mint sprigs.
This recipe is from White Lace Inn
in Sturgeon Bay, WI:
Scandinavian Fruit Soup
- 3 cups apple cider
- 1 lemon, cut in half lengthwise and then sliced very thin
- 1 orange, cut same as lemon
- 1/2 cup golden raisins (or to taste)
- 2 sticks of cinnamon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- pinch of ground cloves
- 5 lb. sliced peaches
- 5 lb. sliced pears
- 16-oz. can or equivalent of frozen Door County cherries (not juice)
- In a large kettle, add apple cider, lemon, orange, raisins, cinnamon sticks, cinnamon, allspice, and cloves.
- Simmer covered until rinds are soft (about 20 minutes).
- Then add peaches, pears, and cherries.
- Simmer another 15 minutes.
- This recipe makes a large amount. You could cut the recipe in half. Serve it warm or cold. Great served warm or cold over rice pudding. Keeps at least a week in refrigerator.
23. November 2010 11:03
This recipe comes from L'Auberge Provencale in White Post, VA. This inn offers a taste of the French countryside of Provence, all while being conveniently located the Shenandoah Valley of Virginia. Guests dine on award-winning French cuisine and stay in rooms with Provençale fabrics and antiques. Enjoy this recipe from the French-styled inn.
- 2 lb. squash (peeled, seeded and chopped)
- 1 lb. potato (peeled and chopped)
- 1 leek, white part only - chopped
- 1 onion (medium) - diced
- 2 clove garlic
- 1/8 teaspoon fresh nutmeg (grated)
- 1 quart chicken stock
- 1 cup heavy cream
- 1/4 cup butter
- Salt and pepper to taste
1. In a 6 qt. pot saute leeks, onion and garlic in butter over medium heat for 5 minutes
2. Add squash, potato, nutmeg, and chicken stock
3. Simmer for 20-30 minutes until vegetables are tender
4. In a blender, puree soup
5. Strain and return to pot, reheat with cream
6. Salt and pepper to taste and serve hot