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Scandinavian Raspberry Soup

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READY IN:
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 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

Directions

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

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