Craig Claiborne

Multerberry Soup

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons arrowroot or potato starch
  • ¼ cup cold water
  • 4

Method

  1. Mix the arrowroot with the cold water. Slowly add the hot water while stirring. Simmer the mixture over low heat, stirring constantly, for one minute after it reaches the boiling point.

  2. Add the multerberries and pour the mixture into the container of an electric blender. Blend for twenty seconds. Strain to remove the seeds. Chill.

  3. St