Wednesday, May 16, 2012

Mary Carlson's Chilled Raspberry Soup


Mary Carlson's recipe for Chilled Raspberry Soup is beyond wonderful.  With a hint of spice it makes your mouth dance with flavors and refreshment.  This is perfect for a Tea or luncheon and everyone always wants the recipe.  You can add a mint leaf, flower or raspberry to the sour cream dollop for a sweet embellishment.  Hope you enjoy making this very delightful Spring/Summer soup.  

Here's the recipe:

Chilled Raspberry Soup

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Mash berries, water and wine together. Place in blender and puree. Place in a large pot. Add cranberry juice, sugar, cinnamon and cloves. Bring just to a boil over med heat.  Strain and cool.  Whisk in lemon juice and yogurt. Chill.  Serve with a dollop of sour cream and a raspberry and mint leaves, or an edible flower of your choice.


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