Blackcurrant soup

6 servings

30 minutes

Black currant soup is an exquisite European dish that delights with its rich flavor and aroma. This dessert soup has roots in traditional recipes where berries were used to create refined sweet dishes. The tart-sweet black currant combined with the subtle spice of cinnamon and vanilla creates a harmony of flavors, while a light citrus note from lemon zest refreshes and enhances the richness of the aroma. Serving it with a scoop of vanilla ice cream makes the dish's texture creamy and its taste more indulgent. It is perfect as a final touch to a festive dinner or as a refreshing dessert on a warm day.

Energy value per serving

• Calories: 118.5
• Proteins: 1.9g
• Fats: 0.4g
• Carbohydrates: 27.8g

Ingredients

• Frozen blackcurrants: 1 kg
• Sugar: 100 g
• Lemon: 1 pc
• Cinnamon sticks: 1 pc
• Salt: pinch
• Vanilla pod: 0.5 pc

Cooking steps

1. Put the lemon zest and other ingredients in a saucepan and cook, stirring, for half an hour over low heat. Then remove the cinnamon stick and vanilla pod, pour into molds, and leave to cool.

   Required ingredients:

   • Lemon: 1 piece
   • Frozen blackcurrants: 1 kg
   • Sugar: 100 g
   • Cinnamon sticks: 1 piece
   • Vanilla pod: 0.5 piece
   • Salt:  pinch

2. You can add a scoop of vanilla ice cream to the soup when serving.

   Required ingredients:

   • Vanilla pod: 0.5 piece