European Stars and Stripes (Newspaper) - June 11, 1987, Darmstadt, Hesse                                Food warm up to cold soup by Sharon Hudgins special to stripes Magazine if he thought of a chilled fruit soup turns you cold think again. This Type of soup has been popular for centuries throughout Central and Eastern Europe Russia and Scandinavia. Millions of europeans can t be wrong. Made from fruits and berries fresh in season dried in Winter these soups Are usually served As the first course of a meal. In More elaborate repast they sometimes appear As palate cleansers Between courses. And in some parts of Europe chilled fruit soups Are Ealen for breakfast for snacks and even for dessert. Often containing heavy Cream sour Cream or Buttermilk and sometimes Flavoured with wine and spices these soups can be either cooked or uncooked. The uncooked ones Are especially easy to make and they Don t heat up the Kitchen. Just drop All the ingredients into a blender or food processor and in less than a minute the soup is ready to chill. Here Are recipes for five of my favorite cold fruit and Berry soups. Some of these Are made with fresh fruits and berries others with canned or Frozen ones. Some Are cooked some Are uncooked. Some contain alcohol others Don t. Three of these soups have the ingredients pureed to form a smooth liquid. The other two Cherry and Plum have chunks of the fruit floating in the soup. Note i be included two recipes for Strawberry soup one made with wine and one made with Buttermilk because both types of soup Are so delicious. Also note that in Many recipes you can use sour Cream Creme Fraiche Buttermilk or Yogurt whichever ingredients you have available. Creme Fraiche can be purchased at most Rood stores in Northern Europe but i be also included an easy recipe for making your own Creme Fraiche at Home. Strawberry soup i 4 cups strawberries fresh or Frozen unsweetened 1 cup sour Cream or Creme Fraiche % cup sugar 1 cup dry red or White wine juice of v4 Lemon Garnish unsweetened whipped Cream fresh mint sprigs Wash and Hull the strawberries. Puree All the ingredients except the garnishes in a blender or food processor. Transfer to a Large Glass Bow cover and refrigerate until thoroughly chilled at least 6 hours or overnight. Serve in chilled soup bowls. Garnish each serving with a Dollop of unsweetened whipped Cream and or a sprig of fresh mint. Makes 6 Servings. Strawberry soup ii 4 cups strawberries fresh or Frozen unsweetened 4 cups Buttermilk or Plain yoghurt a cup sugar 1 cup sour Cream or Creme Fraiche /4 cup Kirsch framboise or Orange liqueur or cup Orange juice mixed with 1 Tablespoon Lemon juice Garnish unsweetened whipped Cream or sour Cream Wash and Hull the strawberries. Puree the berries 1 cup of Buttermilk or yoghurt and the sugar in a blender or food processor until the mixture is smooth. In a Large bowl Combine the remaining Buttermilk or yoghurt sour Cream or Creme Fraiche and / cup liqueur or Orange Lemon juice. Blend Well. Add the Strawberry Puree and mix Well. Cover and refrigerate until thoroughly chilled at least 6 hours or overnight. Serve in chilled soup bowls. Garnish with a Dollop of unsweetened whipped Cream or sour Cream. Makes 6 to b Servings. 4 stripes Siguine Junt 11, 1987