Recipe: Rosy Berry Soup
SoupsROSY 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
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
MsgID: 3138695
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Mother's Day Recipes (37) and Mother's D...
Board: Daily Recipe Swap at Recipelink.com
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