4cupsmixed berries, fresh or frozen, I used blueberries and raspberriesSee Notes*
2tbspmint leaves, finely chopped
Pinch of sea salt
Place the fruit in a pot, add the sugar, cornflour and a pinch of salt and cook for a few minutes, stirring often, until the mixture releases lots of juice and starts bubbling away. Add the water, cover and bring to the boil, then simmer for 5 minutes.
Remove the soup from the heat, add the mint and puree. Put the soup through a fine mesh sieve stirring and squashing with the back of a spoon until all the seeds have been separated (you can omit this step if you aren’t using berries). Stir in the butter and either serve warm or chill before serving. Serve with a drizzle of light cream (optional).
Use typical European summer fruits, such as berries or stone fruit.
Depending on the type of fruit you use either puree the soup or serve with chunks of fruits in it. If you are using berries and decide to puree the soup I recommend also putting the mixture through a fine mesh sieve to get rid of tiny berry seeds.
This soup may thicken as it cools, so you might want to add a bit of water to loosen the consistency.
Fruit soup can be easily turned into a fruit sauce for pouring over ice cream. Cook as per instructions, but use about 40 % less water and a little less sugar.