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Berry Soup

SUBMITTED BY: lzwiers

"A cold Dutch soup that's perfect as a breakfast on the go. It's traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!"

RECIPE RATING:

Read Reviews (7)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup barley
6 cups water
1/2 cup white sugar
1 (10 ounce) package frozen raspberries
1/2 cup raisins
1 cup pitted cherries

DIRECTIONS

In a large bowl, soak the barley in the water overnight; do not drain.
In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

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REVIEWS

Reviewed on Jun. 13, 2003 by LYNNEVR

My kids were lukewarm on this one, until I doubled the barley and added a couple of pureed... MORE

Reviewed on Apr. 1, 2005 by ESTEPHAN

I'm rating this a 5 for it's awesome potential, not becuase it was at all what I expected it... MORE

Reviewed on Aug. 29, 2002 by FUENKCHEN

No matter what fruit you use it is great and if you use less water its great with jello or ice... MORE

Reviewed on Dec. 6, 2007 by henriette

I´m dutch and this in NOT a soup. It is a breakfast meal or a dessert. I had this a lot as a... MORE

Reviewed on Feb. 23, 2006 by MAELSTROM

Berrylicious MORE

Reviewed on Mar. 7, 2006 by Mantovani

This is a really nice change of pace. I especially think the cold fruit "soup" would be great... MORE

Reviewed on Nov. 28, 2007 by strictlyamateur

A good soup, but it's very sweet. Use a lot less sugar so that you're not eating so much... MORE