Multerberry Soup

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons arrowroot or potato starch
  • ΒΌ cup cold water
  • 4 cups hot water
  • 1Β½ cups canned or frozen multerberries (cloudberries)
  • Β½ cup heavy cream, whipped


  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. Stir the whipped cream into the chilled soup and serve.

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