RED RASPBERRY SOUP WITH SMOKED CHICKEN AND BASIL1 1/2 pints red raspberries 1 1/2 cups chicken stock 2 tablespoons low-acid (4 1/2 percent) red raspberry vinegar 1 cup buttermilk 6 or 7 fresh basil leaves, cut julienne style 1 to 3 tablespoons sugar 2 cups smoked chicken meat, cut julienne style Freshly ground black pepper Pinch of salt 1/2 cup plain yogurt Fresh basil leaves for garnish Set aside 1/2 pint of the berries. Place the remaining raspberries in a blender or food processor, along with the chicken stock and raspberry vinegar. Process until the mixture is smooth. Strain through a fine sieve or cheesecloth and place in a medium-sized bowl. Stir in the buttermilk and the basil. Add 1 tablespoon of sugar and taste the soup. Continue to add sugar in very small quantities, tasting between additions, until the soup has the right degree of sweetness, just enough to accent the berry flavor but not so sweet as to taste like a dessert soup. The amount will vary depending on the sweetness of the berries. Add the chicken meat, reserved raspberries, several turns of black pepper and a pinch of salt and chill the soup for at least 1 hour before serving. To serve, ladle into chilled bowls and garnish with a generous spoonful of yogurt and a basil leaf. This soup is best served on the day it is made. Source: The Good Cook's Book of Oil and Vinegar by Michele Anna Jordan
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