Cold Gooseberry Soup
Created by Doreen PigeyCourse: Appetizers & Soups
Diet: Vegetarian
Season(s): Summer
Ingredients
- 1/2 pint gooseberries (white or red or mixed)
- 1/4 cup sugar or maple syrup
- 1 cup water
- 3 tablespoons milk
- 2 teaspoons flour
- 1 cup milk
- 1/2 cup yogurt
- 1 teaspoon grated lemon rind
Instructions
Trim ends of berries. Cover berries with water and cook until soft about 15 minutes. Puree berries in a blender along with the water. Sieve to remove seeds and return to the pot. Add 1/4 cup sweetener, either sugar or maple syrup and one cup of water. Sweetness can be adjusted later. Make a slurry of flour and a few tablespoons of milk in a small bowl. Mix so no lumps remain. Take one hot spoonful of soup and mix into the flour/milk mixture and combine. Continue to add a few more spoonfuls and mix. Add this warmed flour thickener mixture to the hot soup and continue to heat over low heat until it gets thicker. Mix milk and yogurt in a bowl and add hot soup to it slowly and then add back to soup. Stir. Adjust sweetener to taste. Add 1 teaspoon of grated lemon rind. Remove from heat and cool. Serve chilled. Nationality: Hungarian.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets