Berry-Wine Soup
POSTED: 6:24 am EST February 11,
2008
UPDATED: 1:45 pm EDT October 30,
2008
Makes 2 ½ cups - 4 servingsSlightly tangy and surprisingly simple to prepare, this crimson soup is an elegant way to enjoy berries shipped from Chile to the U.S. during the winter months. Serve it as a colorful first course or warm dessert for a February dinner. It's delicious paired with Rosemary Shortbread (see recipe).
1 cup cranberry juice cocktail
1 cup blueberries (see Tip)
1 cup raspberries
1 cup sliced strawberries
¼ cup pure maple syrup
1 cinnamon stick
Pinch of ground cloves
¼ cup red wine, preferably a fruity wine, such as Zinfandel
Thin lemon slices for garnishCombine all the ingredients, except the wine and garnish, in a medium saucepan; bring to a boil over medium-high heat.. Reduce the heat to low. Remove and discard the cinnamon stick and stir in the wine. Simmer for about 5 minutes. Serve warm garnished with lemon slices.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
1 cup cranberry juice cocktail
1 cup blueberries (see Tip)
1 cup raspberries
1 cup sliced strawberries
¼ cup pure maple syrup
1 cinnamon stick
Pinch of ground cloves
¼ cup red wine, preferably a fruity wine, such as Zinfandel
Thin lemon slices for garnishCombine all the ingredients, except the wine and garnish, in a medium saucepan; bring to a boil over medium-high heat.. Reduce the heat to low. Remove and discard the cinnamon stick and stir in the wine. Simmer for about 5 minutes. Serve warm garnished with lemon slices.
Advance preparation
For advance preparation, prepare the soup without adding the wine. Cover and refrigerate for up to 2 days. Add the wine and simmer just before serving.Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
