The inn at long last's chilled cranberry cream soup

8 servings

Ingredients

Quantity Ingredient
Pam cooking spray
2 cups Spring water
1 cup Sugar
3 cups Cranberries
¼ teaspoon Freshly grated nutmeg
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
1 cup Chopped, cored, peeled apple, preferably McIntosh Granny Smith, or Ark. Blk.
Grated zest of 2 oranges
1 teaspoon Vanilla extract
¼ cup Buttermilk, preferably Bulgarian-style
¼ cup Grand Marnier or other orange liqueur ----- GARNISH ----------
Fredh mint leaves
Whole Cranberries

Directions

1. Spray and enameled heavy pot with the pam, and in it cook the water and sugar over low heat, stirring frequently, until the sugar dissolves. Stir in the cranberries and spices; simmer over low heat, uncovered, 15 minutes.

2. Add the apple, orange zest and juice, and vanilla. Bring to a boil, then turn down the heat to medium-low and let simmer, uncovered, 15 minutes more.

3. Let the soup cool to room temperature. Transfer to a food processor and coarsely puree. Chill deeply.

4. Just before serving stir in the buttermilk and Grand Marnier.

Ladle the soup into chilled bowls and garnish eash serving with a dollop of whipped cream, a mint leaf, and whle craberry.

NOTE: At Dairy Hollow we usually make this by replacing the water with apple juice and cutting back on the sugar.

FROM: The Dairy Hollow House / Soup & Bread, page 303 Submitted By BRENT WILLIAMS On 11-21-94

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