Title: Scandinavian Rasberry Soup
Categories: Appetizer Soup Fruit
Yield: 8 Servings
| 20 | oz | (2 pk) Red Raspberries * |
| 1/2 | c | Orange Juice |
| 1/4 | c | Lemon Juice |
| 1 | tb | Cornstarch |
| 3/4 | c | Chablis ** |
| | | Fresh Orange Sections |
| | | Granishes *** |
| | | Sour Cream |
* Raspberries should be the frozen in syrup kind and be thawed. ** You
can use other dry white wines in this soup, but just white wines ***
Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
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In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl; add
soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.