Blackberry Soup with Peaches and Berries

This delicious soup with kirsch and peaches will delight taste buds. Makes 6 servings.

Blackberry Soup with Peaches and Berries


Quantity Ingredients
3.5 cups blackberries, divided
1/2 cup water
6 tbsp sugar, divided
1 tbsp kirsch (cherry brandy)
2 cups sliced, peeled peaches


Combine 2.5 cups blackberries and water in a medium non-aluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft.

Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds.

Combine blackberry liquid, 3 tablespoons sugar, and kirsch; cover and chill for at least 2 hours. Combine 3 tablespoons sugar and peaches; toss gently to coat.

Spoon 1/4 cup blackberry mixture into each of 6 shallow soup bowls.

Arrange 1/3 cup peach slices and about 2 1/2 tablespoons blackberries over each serving.

Makes 6 servings.

Nutrition information per 1 cup (250 serving): 123 caloires, 0.4 g fat, 0 g sat fat, 1 g protein, 0 mg cholesterol, 0 mg sodium, 7 g fibre, 30 g carbohydrate