Rosy berry soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Raspberries-frozen, thawed |
| 2 | cups | Burgundy |
| 2½ | cup | Water |
| 1 | each | Cinnamon-3 inch stick |
| ¼ | tablespoon | Cornstarch |
| 1 | x | Whipping cream |
Directions
Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and ¼ cup raspberry liquid; stir well.
Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook