Raspberry Soup Food

COLD RASPBERRY SOUP

Steps:

• In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

RASPBERRY SOUP

Steps:

• Puree raspberries through a sieve or a food mill.
• Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
• Chill thoroughly before serving.

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.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

RASPBERRY SYRUP FOR DRINKS

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

COOL RASPBERRY SOUP

Steps:

• In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

SCANDINAVIAN RASPBERRY SOUP

Steps:

• 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.

RASPBERRY-CHAMPAGNE SOUP WITH ROSEMARY- RASPBERRY SORBET

Steps:

• To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
• Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

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.

QUONQUONT FARM RASPBERRY SOUP

Steps:

• Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.