Scandinavian Rasberry Soup

Chilled fruit soups are a Scandinavian summer tradition, served as a refreshing starter or a light dessert when the berries are at their peak. This one leans on raspberries two ways: half puréed and strained smooth, half stirred in whole for little bursts of fruit.

A spoonful of cornstarch gives the soup its signature glossy, lightly thickened body. Cook it until the mixture turns clear, which means the raw starch has dissolved and the soup will set to a silky pour as it chills.

Orange and lemon juice keep it bright and tart, while a splash of chablis adds a grown-up, faintly floral edge. Stir the wine and whole berries in only after the base has cooled, so they stay fresh and the wine keeps its lift.

Serve it cold over fresh orange sections with a swirl of sour cream and a few mint leaves.

Kitchen Tips

• Strain the raspberry purée well to catch every seed for a smooth, elegant soup.
• Cook the cornstarch mixture until it turns clear, not cloudy, so there’s no chalky raw-starch taste.
• Cool the base fully before adding the wine and fresh berries to preserve their flavor.
• Chill at least an hour; this soup is meant to be served cold, never warm.

Variations

• Swap raspberries for strawberries, cherries, or a mix of summer berries.
• Leave out the wine for a family-friendly, alcohol-free version.
• Finish with a dollop of Greek yogurt or whipped cream instead of sour cream.