Like Chicken Soup, WiffleBerry Soup is also for the soul.

Like many children, I was a picky eater. “I don’t like it” was a quick response when asked about any food I’d never tried.

WiffleBerry Soup was a recipe creatively imagined by my Grandparents, to challenge my stubborn attitude toward new foods. I said, “I don’t like it”, when I heard that WiffleBerry Soup was for dinner, despite this dish having never existed before. However, the “soup” (more like a soupy ice-cream topping made with sugar and berries) was intentionally crafted for the pallet of a five year old. I did try a spoonful after some coaxing, and contrary to my narrow-minded expectations, WiffleBerry Soup was delicious!

Recipe:

Lingonberries – 1/4 Cup

Raspberries – 1/2 Cup

Strawberries – 1/2 Cup

Blueberries – 1/4 Cup

Blackberries – 1/4 Cup

Cranberries – 1/4 Cup

Cloudberries – 2 tbsp. (preserves)

Sugar – 2 tbsp.

Cranberry Juice – 5/8 cups

Junket (Raspberry) – 1/3 cup

Heat 3/4 cups water on the stove. Add all ingredients, and stir until desired thickness is reached. Serve warm over ice cream.

                       

My Grandpa Bob passed away four months ago. Since his passing, I’ve thought about WiffleBerry Soup a lot. WiffleBerry Soup is nostalgic. It’s a story about trying new things, using your imagination, and being willing to learn about the world with an open mind. This is the spice of life.