Melt two ounces of butter in an enameled saucepan with a tablespoonful of flour, and stir until the mixture becomes slightly browned. Now pour in slowly two pints of water and add one and a half pounds of carefully picked blackberries with four cloves. Simmer gently for half an hour, and then pass the whole through a fine sieve in order to remove the seeds from the blackberries. Now add a generous glass of port and a few fine blackberries. Heat the soup again till the blackberries are cooked, which will only take a few minutes, and then serve in a soup-tureen.

Fruit soups of this character are very popular in Germany, and care should be taken not to make them at all too sweet. If necessary, a little lemon juice can be added at the table, as most people prefer these soups a little sharp.