ROBERTA MILLS CHILLED RASPBERRY SOUP Makes 1 quart (4-6 servings) I serve in small wine glasses as the ~ first course ~ of a tea or light meal. 1 20 oz bag frozen (then thawed) raspberries. May strain seeds from berries. HINT: I visited a paint store and bought a nice sized $1 nylon bag used for straining paint. I use it to squeeze the juice from the thawed raspberries, then I discard the seeds. The soup is then very creamy! 1 1/4 cups water 1/4 cup white wine (optional) 1 cup cran-raspberry juice 1/2 cup sugar 1 1/2 tsp cinnamon 3 whole cloves 1 Tbs lemon juice 8 oz carton raspberry flavored yogurt 1/2 cup sour cream NOTE: If you do NOT take the seeds out of the raspberries….. in a blender, puree raspberries, water and (optional) wine. OR: If youve removed the seeds from the raspberries…... In a large sauce pan add the raspberry juice, water, (optional) wine, cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from heat, and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. TO SERVE: Pour into small wine glasses (or small bowls), top with a dollop of sour cream + 1 raspberry.
Posted on: Sat, 27 Sep 2014 05:30:02 +0000
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