A beautiful spring soup that can be a simple dessert. Serve with yogurt, whipped cream, or vanilla ice cream. Save the leftovers for an eye-popping dessert topping.
By Christina Soong-Kroeger
Red soup is my spin on a traditional German dessert, Rote Grütze, that I ate when travelling around Germany many years ago. I’m not sure a German traditionalist would approve of my so-easy-it’s-barely-a-recipe riff so think of this as a homage rather than an authentic rendition. On a side note, red is my favourite colour – it brings me luck and it always puts a smile on my face. May this soup do both for you, too.
- 1 kg mixed berries, fresh or frozen (if frozen, use thawed)
- 1-473 ml bottle pomegranate juice
- 3 teaspoons corn flour
- 3 teaspoons water
- 4-6 tablespoons honey, agave syrup or rice malt syrup
- Cream, vanilla custard or ice cream to serve
- In a medium saucepan, bring berries and pomegranate juice to the boil.
- Dissolve corn flour in water and then stir into the bubbling mixture.
- Immediately turn heat down and simmer for a further minute and then switch off heat and leave to cool.
- Sweeten to desired taste with honey and then refrigerate the soup for 2-3 hours.
- Serve it with cream, vanilla custard or ice cream.
Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.