Monday


Summer Berry Soup


Today Chef Billy, from Cooking Light Magazine talks about his summer delight. This creation can brighten up anyones summer.


Tune in below and listen to Chef Billy as he discusses his receipt for Summer Berry Soup.  










  1. To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.
  2. To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
  3. Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.
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