Blackberry Soup with Peaches and Berries

Cooking Light
6 servings


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3 1/2 cups blackberries, divided
1/2 cup water
6 tablespoons sugar, divided
1 tablespoon kirsch (cherry brandy)
2 cups sliced peeled peaches


Combine 2 1/2 cups blackberries and water in a medium nonaluminum 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.

Created date

July 1998

Nutritional Information

Calories 123
Caloriesfromfat 3 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 30.4 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 0.0 mg
Calcium 30 mg