Raspberry Fuschsia Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 cup: Fresh raspberries,
2 tbsp: Arrowroot,
3/4 cup: Water,
1/2 cup: Sour cream,
2 tbsp: Lemon juice,
2 cup: Strawberry wine,
2 tbsp: Grated lemon rind,
1/2 cup: Fresh raspberries for,
1/2 cup: Maple syrup,
-garnish,
Puree raspberries for soup, strain through a sieve into bowl;
Directions:
set aside. Take seeds and rind left in sieve and transfer to
sauce pan; add water; simmer for 5 minutes; strain into bowl
containing berry juice; discard seeds remaining in sieve.
Combine lemon juice, lemon rind and arrowroot. Add to berry
juice; add maple syrup and wine; transfer to sauce pan. Simmer
over low heat until thick. Refrigerate 2 hours. Serve in
individual bowls with a dollop of cour cream and a spoonful of
berries on top of each bowl.
Source from luhu.jp
sauce pan; add water; simmer for 5 minutes; strain into bowl
containing berry juice; discard seeds remaining in sieve.
Combine lemon juice, lemon rind and arrowroot. Add to berry
juice; add maple syrup and wine; transfer to sauce pan. Simmer
over low heat until thick. Refrigerate 2 hours. Serve in
individual bowls with a dollop of cour cream and a spoonful of
berries on top of each bowl.
Source from luhu.jp