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Groundcherry Soup (Juddekaersche-Supp)
By Chef William Woys Weaver


2 teaspoons Sea Salt 
3 pints Cape and Capeless Gooseberries 
1 cup Heavy Cream 
1/4 cup Unsalted Butter 
2 tablespoons Organic Green Onions finely chopped 
1 1/2 tablespoons Dill minced 
1 teaspoon Coriander minced 
2 tablespoons Chives minced 
Organic Parsley minced for garnish 


Remove the ground cherries or gooseberries from their husks, rinse and place in a deep saucepan. 

Cover with 6 cups of boiled, salted water and simmer over medium heat for 20-25 minutes or until soft. 

Puree the fruit and liquid together then add the cream. 

Melt the butter and add it to the mixture. 

Reheat in a clean pan, but do not boil. 

Add the green onion and herbs and stir. Serve hot garnished with the minced parsley.