Two more delicious fruit soups to enjoy!
Rhubarb soup with Berries
This fruit soup includes a recipe for dumplings, similar to the snow dumplings on this page (ink to apricot soup page). Scroll down for a delicious gooseberry soup (recipe suggests cooling the gooseberry soup for four hours so make it early!)
Rhubarb Soup with Berries
1lb / 450g rhubarb
40z / 100g / ½ cup sugar
½ pint / 300mls / 1¼ medium white wine
8oz / 225g raspberries
1lb / 450g strawberries
For the dumplings:
1 egg white
2-3 tablespoons of caster sugar
1 teaspoon ground cinnamon
- Wash the rhubarb and cut into small pieces.
- Put the sugar in a pan and heat, stirring all the time, until it becomes golden brown
- Pour in the wine and heat, stirring, until the caramelized sugar has dissolved.
- Add the rhubarb and raspberries. Bring to the boil, then cover and simmer for 10 minutes
- Press through a sieve and return to the pan.
- Hull the strawberries and cut them in half.
- Stir into the soup and leave to cool.
- Whisk the egg white until stiff, add 1 teaspoon of the sugar and whisk again until glossy.
- Bring a pan of water to the boil then remove from the heat.
- Take small portions of the egg white mixture using a teaspoon and drop them into the water.
- Cover the pan and leave for five minutes until the dumplings become firm
- Remove with a slotted spoon, drain and float on the soup.
- Combine the remaining sugar with the cinnamon and sprinkle over the dumplings
Cold Gooseberry Soup
½ pint / 300mls / 1¼ cups of water
Rind of 1 lemon
½ stick of cinnamon
2¼ lbs / 1 kg / 2¼ cups dessert gooseberries
12fl.oz / 350mls / 1½ cups of red wine
5 oz / 150g / ⅔ cup of sugar
- Bring the water, lemon rind and cinnamon stick t the boil.
- Add the gooseberries and cook for about 8 minutes until soft
- Discard the cinnamon and lemon rind
- Liquidize the soup
- Return to the pan, add the wine and sugar and stir until boiling.
- Cool for 4 hours.