Rosy Berry Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Raspberries-frozen, thawed
2 cup: Burgundy,
2 1/2 cup: Water,
1: Cinnamon-3 inch stick,
1/4 tbsp: Cornstarch,
Whipping cream,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp