Rosy Berry Soup
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Description: Burgundy based recipe using raspberries and cream.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * ROSY BERRY SOUP Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Fruits/nuts Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 oz Raspberries-frozen, thawed 2 c Burgundy 2 1/2 c Water 1 Cinnamon-3 inch stick 1/4 T Cornstarch Whipping cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook - - - - - - - - - - - - - - - - - -
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