CHILLED CRANBERRY SOUP
This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my first cookbook swap partner in Zaar! Preparation time does not include the more than 4 hours needed to cool & chill the soup before serving.
Provided by Sydney Mike
Categories Berries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 353.1, Fat 1.7, SaturatedFat 1, Cholesterol 3.2, Sodium 9.7, Carbohydrate 88, Fiber 4.6, Sugar 79, Protein 0.7
CRANBERRY SOUP
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 0 grams
RASPBERRY-CRANBERRY SOUP
Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 4g fiber), Protein 5g protein.
CRANBERRY CARROT SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer
Time 40m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 17 grams
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