Chilled Gooseberry Soup with Blackberries

Name: Chilled Gooseberry Soup with Blackberries (Hideg egresleves szederrel)
Cuisine: Hungarian
Ingredients: 450 g/1 lb/4 cups gooseberries, trimmed; 60 ml/4 tbsp caster (superfine) sugar; juice and grated rind of 1 small lemon; 100 ml/3½ fl oz/½ cup sweet white wine; 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp cornflour (cornstarch); 60 ml/4 tbsp sour cream; a handful of blackberries, to serve

Hideg egresleves szederrel

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This cooling summer soup is made with fresh gooseberries and sweet wine. Gooseberries are a valuable source of fibre and vitamins A and C. As well as being a tasty appetizer, the soup can also be paired with boiled meat or meat patties as a main meal. If you can get hold of the sweet, aromatic wine, Tokay, then this soup is just amazing.

Ingredients

Europe
Hungary
Starter
Soup
Vegetarian
Gluten-free
Low fat
High fibre
Very low sodium
Low sodium
Low calorie
Summer

Method

PER SERVING: Energy 118kcal/499kJ; Protein 1g; Carbohydrate 22g, of which sugars 20g; Fat 2g, of which saturates 1g; Cholesterol 6mg; Calcium 33mg; Fibre 3.2g; Sodium 9mg