Rosy Berry Soup

"This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche."
 
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Ingredients:
6
Yields:
5 cups
Serves:
5
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ingredients

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directions

  • Combine first 4 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.
  • Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

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Reviews

  1. An absolute waste of a bottle of wine. Came out tasting like white zinfindel box wine. I ended up throwing out the entire thing.
     
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