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