Fresh berry and sour cream puree soup
4 servings
25 minutes
Fresh berry and sour cream puree soup is an exquisite treat of French cuisine that embodies lightness and elegance. Its history begins in the traditions of chilled fruit soups served to aristocrats during summer heat. The velvety texture of the berry puree, harmoniously complemented by sweet syrup and delicate sour cream, creates an unforgettable taste—fresh, sweet-sour, with subtle vanilla notes. This soup is perfect for summer lunches and festive dinners; it can be served as a dessert or a light appetizer. Vanilla cookies add a pleasant crunch, creating an ideal contrast to the softness of the puree. It not only refreshes but also delights with its refined taste, remaining an elegant example of France's gastronomic heritage.
1
Sort fresh berries (strawberries, wild strawberries, raspberries), wash, drain in a sieve, and mash.
- Fresh berries: 500 g
2
Add sugar to boiling water, stir, and strain. Cool the syrup and mix it with berry puree.
- Water: 2 glasss
- Sugar: 0.5 glass
3
Serve sour cream and vanilla cookies with the prepared cold soup.
- Sour cream: 5 tablespoon
- Vanilla rusks: 150 g
