Fruit soup ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen raspberries, |
| In pouches | ||
| 2 | Chicken bouillon cubes or | |
| 2 | packs | Instant chicken broth |
| 1¼ | cup | Boiling water |
| ½ | cup | Pineapple juice |
| 2 | tablespoons | Sugar |
| ½ | cup | Commercial sour cream |
Directions
1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute. Allow to stand 1 minute and then heat an additional 1 minute. Allow to stand 1 minute to distribute the heat. If not completely thawed, heat an additional minute.
2. Pour thawed berries and juice into the container of a blender and blend until smooth. Berries may also be pressed through a sieve or food mill.
3. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.
4. Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries.
5. Chill several hours or overnight.
6. Serve garnished with a dollop of sour cream.