Rosy berry soup

Yield: 5 servings

Measure 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

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

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