Triple Berry Soup with Almond Cream

By Resk8r

Ingredients

• 1/2 c. heavy whipping cream
• 2 tbsp Hy-Vee powdered sugar
• 1/4 tsp Hy-Vee almond extract
• 1 1/2 c. strawberries, hulled and washed, divided
• 1 1/2 c. blackberries, washed, divided
• 1 1/2 c. raspberries, washed, divided
• 1/3 c. Hy-Vee white grape juice
• 2 tbsp Hy-Vee granulated sugar

Details

Servings 4

Preparation

Step 1

Chill beaters and a small mixing bowl in the freezer. Pour whipping cream into the chilled bowl and beat until cream begins to thicken. Add powdered sugar and almond extract and beat until soft peaks form. Cover and store in the refrigerator.
Meanwhile, puree 1/2 cup strawberries, 1/2 cup blackberries and 1/2 cup raspberries, white grape juice and granulated sugar until smooth. Cover and store in the refrigerator. Put the remaining washed berries together on a paper towel-lined cookie sheet to dry.
To serve, divide pureed soup among 4 bowls and top each with mixed berries and whipped cream mixture.