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Scandinavian Rasberry Soup




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Scandinavian Rasberry Soup

20 oz (2 pk) Red Raspberries *

1/2 c Orange Juice

1/4 c Lemon Juice

1 T Cornstarch

3/4 c Chablis **

1 x Fresh Orange Sections

1 x Granishes ***

1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.

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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