Rosy Berry Soup

This chilled raspberry soup is a show-stopper for warm weather entertaining. Frozen raspberries simmer with Burgundy wine, water, and cinnamon sticks until the berries break down completely, then the whole pot gets pressed through a sieve to catch every seed.

A touch of cornstarch thickens the strained liquid just enough to coat a spoon without turning it gloopy. After 6-8 hours in the fridge, you’ve got a deep ruby soup that’s tart, fruity, and lightly spiced.

The cream swirl at the end is presentation and flavor in one move. Drizzle it on top and drag a knife through in S-curves for that classic marble pattern. Serve it in white bowls for maximum contrast.

Kitchen Tips

• Use a non-aluminum pot. The acid from the berries and wine reacts with aluminum and creates off-flavors and discoloration. Stainless steel or ceramic only.
• Press the mixture firmly through the sieve. Use the back of a spoon and really work it. You want every drop of pulp through, leaving only dry seeds behind.
• Dissolve the cornstarch in cool liquid first. Mixing it directly into hot soup creates lumps that won’t dissolve.
• Chill the full 6-8 hours. The flavors need time to meld and the soup needs to be properly cold. Lukewarm berry soup is not appealing.

Variations

• Strawberry version: Swap the raspberries for strawberries. No need to strain since there are no seeds to catch.
• Non-alcoholic: Replace the Burgundy with cranberry or pomegranate juice for a booze-free version that’s still deeply fruity.
• Yogurt swirl: Use tangy plain yogurt instead of cream for a lighter, more acidic contrast.