Chilled Cranberry Soup Food

RASPBERRY-CRANBERRY SOUP

Steps:

• In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.

CRANBERRY SOUP

Steps:

• In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
• Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
• Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.

CHILLED CRANBERRY SOUP

Steps:

• In a r4-quart sucepan, mix water, sugar, cinnamon sticks & cloves.
• Bring to boil over high heat, then add cranberries & return to a boil.
• Reduce heat & cook until cranberries pop, about 5 minutes.
• Remove from heat & stir in lemon juice & orange zest.
• Cool to room temperature, then chill about 4 hours in the refrigerator.
• When ready to serve, top each bowl of soup with a dollop of sour cream.
• Refrigerate any leftovers.

CHILLED CRANBERRY SOUP RECIPE

Steps:

• Thoroughly rinse the cranberries under running water, shaking to remove excess water.
• In a 6-quart pot, combine the water, granulated and brown sugars, the cinnamon, allspice, cloves, and peppercorns.
• Bring to a boil. Reduce to a simmer, add the cranberries, and cook, stirring occasionally for about 15 minutes or until the berries are tender.
• Stir to mix the cornstarch mixture and add to the soup, then bring to a boil. Cook, stirring constantly until thickened.
• Let cool and then refrigerate until ready to serve. Stir in the whipped cream and wine.
• Taste and add sugar if needed. Enjoy!

CHILLED RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
• Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

CHILLED RASPBERRY SOUP

Steps:

• Mash berries, water and wine together.
• Place in blender and puree.
• Put in large pot.
• Add cranberry juice, sugar, cinnamon and cloves.
• Bring just to a boil over med heat.
• Strain and cool.
• Whisk in lemon juice and yogurt.
• Chill.
• Serve with a dollop of sour cream.

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.