Buffalo Berry Soup
A tart, rosy soup made from whipped wild buffalo berries and water, traditionally frothed by hand into a light, foamy dish. It is prepared by Eastern Shoshone and Northern Arapaho families on the Wind River Reservation, often for celebrations.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Large bowl
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 22
- protein
- 1
- calories
- 90
Instructions
- 1
Rinse the buffalo berries thoroughly with water. Pick off and discard any stems.
- 2
Put the berries into a large bowl. Add a small amount of cold water.
- 3
Beat fast with a whisk or by hand. Whisk until the mixture turns foamy and pale pink.
- 4
Slowly pour in the remaining water while you keep whisking. Beat until light and airy.
- 5
Add sugar to taste. Whisk briefly just to mix it in.
- 6
Ladle right away into small bowls. Serve while the soup is still foamy.
Chef's tips
Whisk quickly without stopping. Trapping air in the berry pulp makes the foam, with no thickener needed.
Storage
Best served fresh; the foam settles within a couple of hours in the refrigerator.
Reheating
Not applicable; this dish is served cold.
Common mistakes to avoid
- •Adding sugar before you finish whipping, which can deflate the foam
- •Stopping too soon before enough airy volume builds up
Serving suggestions
Cooked Buffalo Berry Soup?
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