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Fruit Soup


For the Soup:
1 Cup – Dry, Crisp White Wine
Juice of 1 Lemon
1 1⁄2 Pints Blueberries
1 1⁄2 Pints Blackberries
1 1⁄2 Pints Strawberries
1⁄2 Cup Sugar
2 Cups of Water

For the Créme Anglaise:
1⁄2 Vanilla Bean, Split
1 Cup Heavy Cream
1 Cup Milk
1⁄2 Cup Sugar
5 Large Egg Yolks


For the Créme Anglaise:

Scrape the seeds from the vanilla bean into a medium saucepan; add the pod, cream, milk and half the sugar. Bring to a simmer, stirring to dissolve the sugar. Meanwhile, in a medium bowl, whisk the egg yolks with the remaining sugar until they have thickened and lightened to pale yellow. Whisk 1/3 of the hot cream mixture into the yolks to temper them and return the mixture to the saucepan. Stir with a wooden spoon over low heat until the custard thickens and coats the back of the spoon. Pour the custard into a metal bowl set in an ice-water bath to cool. When the custard is cool, strain it, cover and place in the refrigerator to chill.

For the Soup:

Bring wine and 1 cup of the water to a boil in a small saucepan and skim off any residue that comes to the top. Add the lemon juice and simmer until the liquid is reduced to 1/4 cup. Strain the reduced liquid into a medium saucepan. Stir in all the berries and cook over medium-low heat until they burst. Add remaining 1 cup of water (or less based on your preference of thickness).

Stir 1 cup of cold Créme Anglaise into the soup and refrigerate. Garnish with the fresh berries and mint when serving.

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