Name: Multerberry Soup
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 2 tablespoons arrowroot or potato starch; ¼ cup cold water; ½ cup heavy cream, whipped; 4 cups hot water; 1½ cups canned or frozen multerberries (cloudberries)

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.

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

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Multerberry Soup

Ingredients

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