Four-Fruit Soup
From: Gisele, Aylmer, Quebec, Canada
Comments: This naturally fresh soup from England is very simple to prepare, since it requires no cooking.
It can either be served at the beginning of a meal, or as a summer-time dessert.
Servings: 4 to 6
  • 4 large peaches, blanched, peeled, stoned and chopped
  • 8 ounces [250 g] prunes, peeled, pitted and chopped
  • 8 ounces [250 g] cherries, blanched, peeled and pitted
  • 1 large banana, peeled and crushed
  • 4 tablespoons [60 mL] liquid honey
  • 2 1/2 cups [625 mL] milk
  • Juice of 1 lemon
  • 5 ounces [156 mL] light cream
  • Transfer peeled chopped peaches, prunes and cherries along with crushed banana into a blender; pour in honey.
  • Puree mixture at high speed, for 30 seconds,
    puree into a large mortar, using a pestle.
  • Pour into a soup serving bowl before pouring in milk.
  • Using a metal whip or into a blender, beat mixture until smooth.
  • Stir in lemon juice and cream.
  • Refrigerate for 1 hour.
  • Serve immediately.