Scandinavian Raspberry Soup

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photo by Food.com photo by Food.com
photo by Food.com
Ingredients:
9
Serves:
8
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ingredients

  • 566.99 g red raspberries (2 pk;Raspberries should be the frozen in syrup kind and be thawed.)
  • 118.29 ml orange juice
  • 59.14 ml lemon juice
  • 14.79 ml cornstarch
  • 177.44 ml chablis (You can use other dry white wines in this soup, but just white wines)
  • orange section (Fresh)
  • Garnishes:

  • orange rind twists (for garnish)
  • mint leaf (for garnish)
  • sour cream
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directions

  • In blender container, puree 1 package raspberries, strain to remove seeds.
  • In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
  • Over medium heat, cook and stir until slightly thickened and clear; cool.
  • Stir in remaining package of raspberries and chablis.
  • Chill.
  • To serve, place several orange sections in each bowl; add soup.
  • Garnish as desired; serve with sour cream.
  • Refrigerate left- overs.

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Reviews

  1. What a scrumptious soup and a real hit with our Dinner Gourmet group of 8! Everyone raved over how tasty this soup was and wanted the recipe. A definite make again! I juiced fresh oranges and lemons, and removed the membrane from the oranges you place at the bottom of the bowl. It's a very easy recipe to make, prep time incl. soup cooling is about 3 hrs., cooking time about 7 mins. Recommend you start in the morning or early afternoon.
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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