Photo Credit : Gayle Neyman
This chilled fruit soup is refreshing start to any summer meal. Creamy-smooth texture with an appealing color. Any seasonal fruit could be used. –The Middlebury Inn, Middlebury, Vermont
Yield:
Serves 6Ingredients
1 pint fresh blueberries or strawberries
1 cup sour cream
Sugar to taste
3 tablespoons brandy
2 cups coffee cream
Instructions
Chop berries in a blender. Add sour cream, sugar, and brandy. Blend until smooth, then mix in the coffee cream. Chill and serve.