Fruit Soup (Fruchtsuppe)

Swiss Cooking, p. 126

1 lb mixed fruit in season

1 ½ pints water, or half water and half wine

1 rounded teaspoon cornflour

Sugar to taste

Butter

1-inch cubes of day-old bread

Prepare a mixture of ripe fruits such as peaches, apricots, cherries and pears, or whatever is available. Leave cherries whole if used, and peel and dice other fruits about the same size.

Peeling peaches with a badass new peeler that Matt got us for our anniversary.

Cook fruit in water or wine mixture until tender, then sweeten to taste. 

"To taste," for me, meant adding a tablespoon of sugar. I also used a white wine in case you couldn't tell.

Blend cornflour with a little water and stir into fruit, cooking for a few minutes and stirring all the time until slightly thickened. Fry the bread cubes in butter until crisp and golden, drain on absorbent paper and sprinkle with castor sugar. 

Sweet croutons! What an idea!

Serve fruit soup hot, garnished with bread croutons.

Served up with some nice pepper jack grilled cheese.

My Rating: 4/5 "I've never had anything quite like this. It's light and pleasant, and the homemade croutons add a nice element of substance. Try it!"