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Chilled
Blackberry-Lime Soup
photograph created by www.finedinings.com
adapted recipe
from Chef Phillippe Boulot
6 to 8 servings
1 cup sugar
1 cup water
4 pints (8 cups) blackberries
1 cup sour cream
juice of 1 lime
1 lime cut into 6 to 8 wedges for garnish
In a large saucepan bring sugar and water
to boil whisking to dissolve sugar; add blackberries, simmer for 10 minutes stirring frequently to
release juice from berries. Strain to remove seeds.
Chill soup in refrigerator for 3 to 5 hours
or overnight. When ready to serve stir in sour cream and lime juice; garnish with lime wedges
and serve.
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