Fruit Soups

Cold fruit soups have long been popular in Scandinavia and Hungary and appear more and more frequently in modern menus as a refreshing end to a meal. A few cold soups are based on thinly puréed fresh fruits such as melon or peaches, which have plenty of perfumed juice. However, most are made by simmering fruit with a little sugar until soft, then working it through a sieve. The purée should be thin and piquant, and is often enriched with sweet wine. Choose tart fruits such as sour cherries and cranberries, especially when the recipe calls for an enrichment of heavy cream or crème fraîche, adding a sprinkling of spice such as cinnamon or nutmeg. Fruit may be used to make hot soups too. These are usually served at the start of a meal.