Ingredients for Blackberry Soup With Peaches
- 3 cups fresh blackberries
- 1 cup water
- 3 teaspoons granulated sugar, plus extra to taste
- 2 ripe peaches, sliced
- Powdered sugar, for garnish
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How to Make Blackberry Soup With Peaches
- Gently wash and sort 3 cups of fresh blackberries. Set aside 1 cup of the blackberries for garnish.
- Place the remaining 2 cups of blackberries and 1 cup of water in a non-reactive 4-quart saucepan.
- Cover the saucepan and bring to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
- Remove from heat. Strain the blackberry mixture through a fine-mesh sieve set over a bowl, pressing gently on the solids to extract as much juice as possible. Discard the seeds and pulp.
- Stir in 3 teaspoons of granulated sugar into the blackberry juice. Taste and add more sugar if desired.
- Refrigerate the blackberry soup for at least 1 hour to chill thoroughly.
- While the soup chills, gently toss the sliced peaches with 1 teaspoon of granulated sugar.
- Ladle the chilled blackberry soup into four soup bowls.
- Arrange the sugared peach slices attractively on top of each serving of soup.
- Sprinkle each serving with powdered sugar before serving immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
156g
Fat
0g
Carbs
15g