Rosy Berry Soup Food

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COOL RASPBERRY SOUP



Cool Raspberry Soup image

An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 10

1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup raspberry yogurt
1/2 cup sour cream

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.

Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.

BERRY SOUP



Berry Soup image

My Classic International Recipes Cookbook states: "Scandinavians consume Berry Soup as fast as the berries ripen. Some people eat this delightful soup with sour cream as an appetizer; others top it with whipped cream to make a dessert."

Provided by breezermom

Categories     Raspberries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fresh berries (blueberries, blackberries, raspberries, strawberries, or one 16 oz bag frozen berries)
2 cups apple juice
6 inches cinnamon sticks
2 whole cloves
1 tablespoon cornstarch
1 teaspoon vanilla
whipped cream or sour cream

Steps:

  • Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
  • Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
  • Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.

Nutrition Facts : Calories 71.1, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 16.6, Fiber 0.6, Sugar 12.1, Protein 0.2

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