Great, light dessert. Make blueberry soup by substituting blueberries and adding lemon juice to taste. make rhubarb soup by substituting 1-inch pieces of rhubarb and increasing sugar to 1/2 cup (or more if very tart). for strawberry soup, omit the cinnamon and add a dash of nutmeg.
2 cups water
2 cups fresh gooseberries
3 tablespoons sugar
1 stick cinnamon
3 tbsp. corn starch or potato starch
3 tbsp. cold water
Bring 2 cups water to boil in saucepan and add the gooseberries, sugar and cinnamon. Add the cornstarch to the 3 tbsp. cold water and mix into a smooth paste. When the berries have cooked about 10 minutes, slowly stir the starch mixture into the boiling soup. Cook 2 minutes or more, until clear and thickened. Pour into a wide-topped serving bowl or a platter with a rim. Cool quickly. Serve chilled, topped with fluffs of whipped cream. Serves 6.
The Finnish Cookbook by Beatrice A. Ojakangas
Submitted by susanne
on 29th Mar 2010 23:12