Every spoonful of summer fruit soup brings a different fruit to the surface. Served cold, it is both soup and dessert, so nobody at the table feels a need to classify it precisely.
Method, step by step
- Boil the harder fruits briefly in spicy water.
- Mix the cream with starch and hot juice until smooth, then thicken the soup. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Add the berries, adjust the taste with lemon and honey. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Chill for at least three hours; ice cold is best. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Add the soft berries only at the end, otherwise they will cook into a colorful memory.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
