Easy berry & wine soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cranberry juice |
| 1 | cup | Dry red wine |
| 1 | Cinnamon stick, about | |
| 3 inches long | ||
| 1 | pack | (425g) frozen raspberries in |
| Light syrup | ||
| 1 | tablespoon | Freshly squeezed lemon juice |
| 1 | tablespoon | (or 2T) granulated sugar, |
| Optional | ||
| ½ | cup | Sour cream or whipping cream |
| Optional | ||
Directions
Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a blender. Strain and discard seeds. Remove cinnamon stick from reduced wine mixture. Stir in berry mixture. Pour into a bowl. Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste less sweet when chilled.) Refrigerate at least until cold, about 3 hours or up to 2 days. Serve chilled with a swirl of cream in centre.
Source: Chatelaine magazine, December 1993, page 105