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    You are in: Home / Recipes / Susan's Raspberry & Red Wine Soup Recipe
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    Susan's Raspberry & Red Wine Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Debber's Note:

    Sophisticated & elegant is how Susan Branch describes this in her "Summer" book. I would add "divine" and leave it at that! Since I have a huge raspberry patch, I'm always on the look-out for useful ways to put them to work! This is my take-off from Susan's recipe. Cooking time is chilling time.

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    Ingredients:

    Serves: 4

    Yield:

    cup ser ...

    Units: US | Metric

    Directions:

    1. 1
      Dump raspberries, wine and cinnamon into a large saucepan, bring to a boil, then reduce heat & simmer gently for about 15 minutes.
    2. 2
      Mix cornstarch and water (I use a pint jar with a cover & shake the daylights out of it!); gradually stir into simmering "soup".
    3. 3
      Cook until thickened, remove from heat; cover pan and chill.
    4. 4
      When cold, press "soup" through a cheese-cloth/colander sieve (I clip the cheesecloth with clothespins to the edge of the colander).
    5. 5
      Use the back of a wooden spoon to press and remove seeds.
    6. 6
      To serve: scoop 1/2 cup of ice cream into a serving bowl, spoon one-fourth of the "soup" over the frozen confection.

    Ratings & Reviews:

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    Nutritional Facts for Susan's Raspberry & Red Wine Soup

    Serving Size: 1 (714 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 765.5
     
    Calories from Fat 78
    10%
    Total Fat 8.7 g
    13%
    Saturated Fat 4.9 g
    24%
    Cholesterol 31.6 mg
    10%
    Sodium 68.0 mg
    2%
    Total Carbohydrate 152.3 g
    50%
    Dietary Fiber 22.6 g
    90%
    Sugars 124.8 g
    499%
    Protein 6.1 g
    12%

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