Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 20 ounces | Red Raspberries |
| ½ cup | Orange Juice |
| ¼ cup | Lemon Juice |
| 1 tablespoon | Cornstarch |
| ¾ cup | Chablis Wine |
| Fresh Orange Sections | |
| Granishes * | |
| Sour Cream |
* Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wine.
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~--------------------------------------------------------------------- ~-- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.