Rosy raspberry soup

Yield: 6 Servings

Measure Ingredient
20 ounces Raspberries-frozen, thawed
2 cups Burgundy
2½ cup Water
1 Cinnamon-3 inch stick
¼ tablespoon Cornstarch
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

Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 10, 1998

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