Raspberry fuchsia soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh raspberries |
| ¾ | cup | Water |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Lemon rind, grated fine |
| 2 | tablespoons | Arrowroot |
| ½ | cup | Maple syrup |
| 2 | cups | Strawberry wine |
| ½ | cup | Sour cream |
| ½ | cup | Fresh raspberries for garnish |
Directions
Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.
Serves 4.
Posted by Fred Peters.