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Title: Raspberry Fuschsia Soup
Categories: Soup
Yield: 6 Servings

3cFresh raspberries
3/4cWater
2tbLemon juice
2tbGrated lemon rind
1/2cMaple syrup
2tbArrowroot
1/2cSour cream
2cStrawberry wine
1/2cFresh raspberries for garnish

Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of cour cream and a spoonful of berries on top of each bowl.

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