When blueberry prices are low in season, try as many blueberry recipes as you can. Photo courtesy Good Eggs.
ABOUT FRUIT SOUP
A fruit soup can be made from fresh or dried fruits and served hot or cold. It can be served as a first course or for dessert. It also can be an intermezzo or palate cleanser between fish and meat courses.
Cold soups tend to be made with seasonal fruit and are thus served in warmer weather. Soups made of dried fruits, such as Norwegian fruktsuppe, made of raisins and prunes, can be served hot or cold in any season.
Fruit soups can be cream soups or purées, with or without the addition of fruit juice.
They can include alcohol, such as brandy, champagne, Port or wine.
Sweet fruit soups can include meat; and in at least one instance, a fruit soup can be completely savory, like the Chinese winter melon soup. Technically, cucumber, which makes a delicious chilled soup, is also a fruit (it’s related to watermelon); but it’s treated as a vegetable in Western cuisine.
Fruit soup can be garnished with fresh cheese, such as fromage blanc or mascarpone; with cultured creams such as crème fraîche, sour cream and yogurt; and with ice cream or sorbet.
Examples of dessert soups from other cultures include etrog, a citron soup eaten during the Jewish feast of Succoth; ginataan (guinataan), a Filipino soup made from coconut milk, fruits and tapioca; and oshiruko, a Japanese soup made from the adzuki bean (the same bean used to make red bean ice cream).
Check out the history of soup and the different types of soup in our Soup Glossary.