Berry Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4 half-cup servings
Berry soup is another traditional Blackfoot recipe. It is typically made from saskatoon berries which grow wild along the river in our area. Berry soup can be eaten warm or cold, but I definitely prefer warm berry soup.
I recently found out that other cultures also enjoy berry soup. Blueberries are a great choice if you don’t have saskatoons.
Ingredients
2 cups fresh or frozen berries. You can use saskatoons, blueberries, raspberries or strawberries, or even a combination of berries.
2 cups water or apple juice
1 tablespoon cornstarch
Optional:
2 tablespoons maple syrup
1 tsp of vanilla
1 tsp cinnamon
Garnishes: sour cream, whipped cream or vanilla yogurt
Directions
Wash the fresh berries or thaw the frozen berries.
Put the berries and 1 ½ cups of water or juice and cinnamon, if desired, in a saucepan and bring to a boil. Reduce heat and continue to cook for about 10 minutes until berries are soft and cooked through.
Combine the remaining ½ cup water or juice with the cornstarch and mix well. Slowly add this to the cooked berry mixture, stirring constantly. Continue to cook and stir until berry soup becomes a little thicker (It will never be thick).
Remove from the stove and add the maple syrup or vanilla and stir well.
Spoon the berry soup into individual serving bowls. If you wish, add a dollop of sour cream, whipped cream or vanilla yogurt as a garnish.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4 half-cup servings
Berry soup is another traditional Blackfoot recipe. It is typically made from saskatoon berries which grow wild along the river in our area. Berry soup can be eaten warm or cold, but I definitely prefer warm berry soup.
I recently found out that other cultures also enjoy berry soup. Blueberries are a great choice if you don’t have saskatoons.
Ingredients
2 cups fresh or frozen berries. You can use saskatoons, blueberries, raspberries or strawberries, or even a combination of berries.
2 cups water or apple juice
1 tablespoon cornstarch
Optional:
2 tablespoons maple syrup
1 tsp of vanilla
1 tsp cinnamon
Garnishes: sour cream, whipped cream or vanilla yogurt
Directions
Wash the fresh berries or thaw the frozen berries.
Put the berries and 1 ½ cups of water or juice and cinnamon, if desired, in a saucepan and bring to a boil. Reduce heat and continue to cook for about 10 minutes until berries are soft and cooked through.
Combine the remaining ½ cup water or juice with the cornstarch and mix well. Slowly add this to the cooked berry mixture, stirring constantly. Continue to cook and stir until berry soup becomes a little thicker (It will never be thick).
Remove from the stove and add the maple syrup or vanilla and stir well.
Spoon the berry soup into individual serving bowls. If you wish, add a dollop of sour cream, whipped cream or vanilla yogurt as a garnish.
