Chef Lorna Murdoch,
fusion grill
This is an excellent chilled soup for summer afternoon parties when it is hot. Moss berries, foraged in Northern Manitoba, are also known as lowbush cranberries. Commercial cranberries can be substituted by adding 1/4 cup sugar. Chef Lorna worked at On The Twenty restaurant at Cave Spring Cellars, which produces this reisling. Slightly syrupy texture. Surprisingly sweet to start, with rising pucker and lingering sweetness.
Ingredients
2 cups moss berries, washed
1 1/2 cups off-dry Cave Spring riesling
3/4 cup sugar
Method
1. Combine ingredients in a saucepan and bring to a boil. Reduce heat. Simmer covered for 15 minutes.
2. Strain through cheesecloth, pressing lightly on the berry mash. Cover and chill soup.
3. Serve chilled in a bowl, with a few fresh berries as garnish.
Yield 4 servings