Fruit Soup Ii
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Fruit Soup Ii
20 oz Frozen raspberries,
In pouches 2 Chicken bouillon cubes or
2 pk Instant chicken broth
1 1/4 c Boiling water
1/2 c Pineapple juice
2 T Sugar
1/2 c Commercial sour cream
1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute. Allow to stand 1 minute and then heat an additional 1 minute. Allow to stand 1 minute to distribute the heat. If not completely thawed, heat an additional minute.
2. Pour thawed berries and juice into the container of a blender and blend until smooth. Berries may also be pressed through a sieve or food mill.
3. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.
4. Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries.
5. Chill several hours or overnight.
6. Serve garnished with a dollop of sour cream.
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