Blackcurrant Soup with Cottage Cheese Dumplings RecipeOrigin: Britain Period: Traditional |
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Fruit Soups are common in some countries, not even considered in others. For example apple and pear soups are common in Germany and Eastern Europe. Mango soups are common in certain countries in East Africa. Even in Britain, wild fruit soups, such as Wild Cherry Soup aren't completely unknown. A fruit soup can be very refreshing, but the secret is not to make it too sweet. It should be slightly tart to that it gets the juices of the palate flowing, preparing you for the next course. Just remember, if the thought of a fruit soup strikes you as odd, that tomatoes are fruit, just as bell peppers are and soups are made from these. Ingredients:
300g blackcurrants 
Blackcurrant Soup with Cottage Cheese Dumplings Preparation:Method:Rinse the blackcurrants and top and tail them. Add to a saucepan, mash with the back of a wooden spoon then add the sugar and 500ml boiling water. Bring to a boil, and cook until the fruit softens. Mix the potato starch with 3 tbsp water and mix to a slurry before adding to the blackcurrant mix. Continue boiling, mashing the fruit with the back of a spoon until the mixture thickens. Meanwhile, whip the cottage cheese and add the eggs, sugar, flour and salt. Form into balls and drop into salted water. These will fall to the bottom and then raise to the top. As soon as they rise lift out with a slotted spoon and transfer to soup bowls. Pour the blackcurrant soup over the top and serve hot. |
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