 |
ROSY BERRY SOUP
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruits/nuts Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 oz Raspberries-frozen, thawed
2 c Burgundy
2 1/2 c Water
1 Cinnamon-3 inch stick
1/4 T 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. Yield: 5 cups. Strawberries my be
substituted for raspberries. From Southern Living
Cookbook
- - - - - - - - - - - - - - - - - -
|
