Spiced Fruit and Cream Soup
Delight your senses with this luxurious Spiced Fruit and Cream Soup, a unique twist on comfort food that’s perfect for any season. This silky-smooth, velvety soup combines the natural sweetness of plump dried fruits like apricots, figs, cherries, and raisins with the warm aromas of cinnamon, cloves, and orange zest. Cooked with apple juice and a touch of sugar, the mixture is blended to perfection before being elevated with rich heavy cream and a hint of vanilla. Thickened to just the right consistency and finished with a sprinkle of nutmeg, this versatile dish can be served warm for a cozy treat or chilled as an elegant dessert. Perfect for a dinner party or a light indulgence, it’s a flavorful balance of spiced fruitiness and creamy decadence, garnished with fresh mint leaves for a refreshing touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups mixed dried fruits (e.g., apricots, figs, raisins, cherries)
- 2 cups apple juice
- 1.5 cups water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 4 whole cloves
- 2 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 0.25 teaspoon ground nutmeg
- 4 leaves fresh mint leaves (for garnish, optional)
Instructions
In a medium saucepan, combine the mixed dried fruits, apple juice, water, orange zest, cinnamon stick, whole cloves, and sugar.
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the dried fruits are plump and tender.
Remove the cinnamon stick and cloves from the mixture. Using an immersion blender or a regular blender, puree the fruit mixture until smooth. If needed, strain the mixture through a fine mesh sieve for an extra smooth texture.
Return the pureed mixture to the saucepan and place it over low heat.
In a small bowl, whisk the cornstarch with the cold water until smooth. Gradually stir this mixture into the soup, allowing it to thicken slightly as it simmers for 2-3 minutes.
Stir in the heavy cream, vanilla extract, and ground nutmeg. Heat gently, but do not let the soup boil after adding the cream.
Taste and adjust sweetness, if necessary, by adding more sugar to your preference.
Serve the soup warm or chilled, garnished with fresh mint leaves if desired.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 323.4 g | 118% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 276.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
