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Caputo’s 4th of July Fruit Soup


1 qt. cherry juice
3 lbs. cherries, washed, stemmed and pitted
2 cinnamon sticks
pinch allspice, ground
pinch black pepper, freshly ground
2 T corn starch
2 T raspberry vinegar
2 T lemon juice, fresh squeezed
1 cup blueberries
1/2 cup creme fraiche, or plain yogurt

Add first 5 ingredients to a pot and bring to a boil, simmer for 20 minutes. Remove from heat, discard cinnamon and put through a food mill. Return to pot and bring to a slow boil. Cominb vinegar, lemon juice and corn starch add to soup mixture, whisk until soup is thickened. Chill well. Serve in individual bowls and garnish with blueberries and drizzle of creme fraiche.

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