Title: Cold Raspberry Soup
Categories: Soup Dessert
Yield: 2 Servings

2	c	Ripe raspberries
1/2	tb	Cornstarch *
1/2	c	Dry white wine
3	tb	Sugar, or to taste
	pn	Salt
	ds	Cinnamon
1/2	c	Cream, or sour cream
1 1/4	c	Water

Bring raspberries to a simmer with 1 1/4 cup water in an uncovered nonreactive saucepan over high heat. Reduce heat to low and simmer just until color of berries deepens and berries begin to break up - about two minutes more. Pass thorough sieve (do not drain mixture) to puree and remove seeds. Set aside.

Without rinsing pan, add cornstarch and wine, whisking until smooth. Bring to simmer, simmer and whisk two minutes. Remove from heat and use rubber spatula to free cornstarch mixture from sides and bottom of pan. Whisk in raspberry puree, add sugar to taste, then blend in salt and cinnamon. Cover and chill.

Serve in small pretty bowls with a little thick cream.

* If you prefer cold soup with body, double the cornstarch.

Portions are small - 1/2 cup- because the soup is intensely flavored ~ very like a palate refresher.

Serve as a first course or dessert.

For a first course serve some form of fish with parslied potatoes and baby green beans, tossed salad.

For dessert serve with a plate of assorted small crisp cookies.

This may be prepared a day in advance.

Washington Post July 13, 1994 Sylvia Thompson

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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