Fruit Soup Ii Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Frozen raspberries,
In pouches,
2: Chicken bouillon cubes or,
2 package: Instant chicken broth,
1 1/4 cup: Boiling water,
1/2 cup: Pineapple juice,
2 tbsp: Sugar,
1/2 cup: Commercial sour cream,
Directions:
1. To thaw raspberries, place pouches in Microwave Oven and heat,
uncovered, 1 minute. Allow to stand 1 minute and then heat an
additional 1 minute. Allow to stand 1 minute to distribute the heat.
If not completely thawed, heat an additional minute. 2. Pour thawed
berries and juice into the container of a blender and blend until
smooth. Berries may also be pressed through a sieve or food mill. 3.
In a large, heat-resistant, non-metallic bowl, combine chicken
bouillon, water, pineapple juice and sugar; stir until dissolved. 4.
Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries. 5.
Chill several hours or overnight. 6. Serve garnished with a dollop of
sour cream.
Source from luhu.jp
uncovered, 1 minute. Allow to stand 1 minute and then heat an
additional 1 minute. Allow to stand 1 minute to distribute the heat.
If not completely thawed, heat an additional minute. 2. Pour thawed
berries and juice into the container of a blender and blend until
smooth. Berries may also be pressed through a sieve or food mill. 3.
In a large, heat-resistant, non-metallic bowl, combine chicken
bouillon, water, pineapple juice and sugar; stir until dissolved. 4.
Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries. 5.
Chill several hours or overnight. 6. Serve garnished with a dollop of
sour cream.
Source from luhu.jp