Chilled Blackberry Soup

Directions

1. 1
   Place backberries, water, wine, lemon juice, and sugar in large pot.
2. 2
   Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
3. 3
   Turn the burner off and allow mixture to cool.
4. 4
   Once the mixture is cooled, place it in a food processor and mix well.
5. 5
   Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
6. 6
   Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
7. 7
   Cook until desired thickness.
8. 8
   Return the mixture to the food processor and add whipping cream and orange zest.
9. 9
   Chill overnight.
10. 10
    Serve cold with a dollop of whipped or sour cream and mint sprig.
11. 11
    I have found that it is almost thick enough without the corn starch, so you may choose to omit.