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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 5 |
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Directions: 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 cornst
arch 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
| Ingredients:
20 Ounce(s) raspberries-frozen, thawed 1 ea cinnamon-3 inch stick
2 Cup(s) burgundy 1/4 tb cornstarch
2 1/2 Cup(s) water 1 x whipping cream |
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