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Author Notes: If you can get your hands on gooseberries this summer, go for it. I grow gooseberries in my garden and they thrive in the northeast climate. For this refreshing summer soup, ripe gooseberries are best, otherwise you will need to increase the sugar. - MyGardenersTable
Serves 4 to 6
- 1 pound + 10 ounces ripe gooseberries
- 2 cups water
- ½ cup to ¾ cups sugar, to taste
- Peel of ½ organic lemon
- 1 tablespoon lemon juice
- 1 thumbnail-size piece of ginger, peeled and chopped
- 3 tablespoons cornstarch (3/4 ounce)
- 2 egg whites
- 1 pinch of salt
- 1 pinch of cream of tartar
- A few drops of almond extract
- 2 ounces superfine sugar
- 1/3 cup unpeeled whole almonds
- 1 tablespoon sugar
- For the soup, place gooseberries, 2 cups water, sugar, lemon peel, lemon juice and ginger in a large heavy saucepan and bring to a boil. Cook until the gooseberries soften and pop, stirring occasionally. You may also crush them with the cooking spoon to fasten the process.
- Pass the soup through the food mill (medium or fine disk). Pour the soup back into the pan.
- Dissolve the cornstarch in a few tablespoons of cold water. Whisk it into the soup and bring to a boil, whisking constantly. Cook until the soup turns clear again and thickens. Remove from the heat and cool, then chill.
- For the floating islands, beat the egg whites with the salt and the cream of tartar until they are very stiff, gradually adding the superfine sugar.
- Bring water to a boil in a very large deep pan or a wide pot. The floating islands should not touch each other when they poach so you might have to do this in two batches.
- Reduce the water to a simmer. Using two dessertspoons, place small mounds of egg whites on the water. Poach for 3 minutes, then turn them over and poach for another 3 minutes on the other side.
- Remove with a slotted spoon and place on a large plate or tray lined with wax paper. Refrigerate.
- For the almond crunch, lightly toast the almonds in a pan. Add 1 tablespoon sugar and caramelize, making sure not to burn it. Remove from the pan and let tool. Chop the almonds in the food processor using the pulse function.
- To serve, whisk the chilled soup well. Place the chilled floating islands on top and sprinkle with almond crunch.
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