Raspberry Fuchsia Soup

10.11.2008 | Author: Cook | Posted in 2900 recipes
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Raspberry Fuchsia Soup


Servings: 4
Ingredients: 

  • 3 c  Fresh raspberries                 1/2 c  Maple syrup
    • 

  • 3/4 c  Water                               2 c  Strawberry wine
    • 

  • 2 tb Lemon juice                       1/2 c  Sour cream
    • 

  • 2 tb Lemon rind, grated fine           1/2 c  Fresh raspberries
    • 

  • 2 tb Arrowroot                                -for garnish
    •

Puree raspberries for soup; strain through a sieve into bowl; 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 sour cream and a spoonful of berries on top of each bowl.
Serves 4

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