Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

July 3, 2004 - Issue 116

Summer Fruit Soups

• 2 cups frozen strawberries
  
• 2 cups milk
  
• 1 cup heavy cream
  
• 1/2 cup sour cream
  
• 2 tablespoons white sugar, or to taste
  

Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

Honeydew Blueberry Soup

• 1 honeydew melon
  
• 1 pint blueberries
  
• 6 oatmeal cookies
  
  

Directions:

1. Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
2. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

Cold Berry Soup

• 1 (16 ounce) can pitted sour red pie cherries
• 1 1/2 teaspoons cornstarch
  
• 1/2 cup cold water
  
• 1 tablespoon white sugar
  
• 2 tablespoons lemon juice
  
• 1 cup sour cream

Directions:

1. Drain the canned cherries; place liquid in medium sauce pan and set cherries aside.
2. In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
3. Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.