Easy Berry & Wine Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cranberry juice,
1 cup: Dry red wine,
1: Cinnamon stick, about
3: inches long,
1 package: , (425g) frozen raspberries in
Light syrup,
1 tbsp: Freshly squeezed lemon juice,
1 tbsp: , (or 2T) granulated sugar,
Optional,
1/2 cup: Sour cream or whipping cream,
Optional,
Directions:
Boil cranberry juice with wine and cinnamon stick over high heat until
reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a
blender. Strain and discard seeds. Remove cinnamon stick from reduced
wine mixture. Stir in berry mixture. Pour into a bowl. Taste and add
lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste
less sweet when chilled.) Refrigerate at least until cold, about 3
hours or up to 2 days. Serve chilled with a swirl of cream in centre.
Source: Chatelaine magazine, December 1993, page 105
Source from luhu.jp
reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a
blender. Strain and discard seeds. Remove cinnamon stick from reduced
wine mixture. Stir in berry mixture. Pour into a bowl. Taste and add
lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste
less sweet when chilled.) Refrigerate at least until cold, about 3
hours or up to 2 days. Serve chilled with a swirl of cream in centre.
Source: Chatelaine magazine, December 1993, page 105
Source from luhu.jp