ROSY BERRY SOUP

20 oz frozen raspberries, thawed*
2 cups burgundy
2 1/2 cups water
1 (3-inch) cinnamon stick
1/4 tbsp 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 1/4 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.

*Strawberries may be substituted for raspberries.

Makes 5 cups
Source: Southern Living Cookbook