BERRY SOUP
A cold Dutch soup that's perfect as a breakfast on the go. Its traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!
Provided by lzwiers
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Yield 5
Number Of Ingredients 6
Steps:
- In a large bowl, soak the barley in the water overnight; do not drain.
- In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 64.7 g, Fat 0.9 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 45.2 g
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Elliottsausage
[email protected]This soup is a great way to use up leftover berries.
Mikhail Grant
[email protected]I added a bit of honey to sweeten the soup, and it was perfect!
Molly Parveen
[email protected]This was my first time making berry soup, and it turned out great! I followed the recipe exactly, and the soup was delicious.
Tech Empire
[email protected]This soup is the perfect balance of sweet and tart. I highly recommend it!
Grace Suarez
[email protected]I love that this soup can be made with any type of berry. It's a great way to use up whatever berries you have on hand.
Zohan Malik
[email protected]This soup is so easy to make, and it's always a crowd-pleaser.
Rebecca Ruch
[email protected]I made this soup for my kids, and they loved it! It's a great way to get them to eat their fruit.
Emamul Hossen
[email protected]This soup was a hit at my brunch party! Everyone loved the vibrant color and the sweet-tart flavor. I will definitely be making this again.
RRST ROCKY RAJ
[email protected]Delicious and refreshing! I served this soup chilled on a hot summer day, and it was the perfect way to cool down. The berries were plump and juicy, and the soup had just the right amount of sweetness.
Sajid Albaloshi
[email protected]Easy to make and packed with flavor! I used a combination of strawberries, blueberries, and raspberries, and the soup turned out perfectly. The cornstarch slurry helped to thicken the soup nicely, and the addition of lemon juice brightened up the fla
Blessing Edwin
[email protected]This berry soup was a delightful treat! The combination of berries, spices, and citrus created a wonderfully balanced and flavorful soup. I especially appreciated the subtle hint of ginger, which added a touch of warmth without being overpowering.