Raspberry Chicken Broth Fruit Soup
Submitted by PapaT
Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
8 hrsThis unexpected beauty marries tart raspberries with savory chicken broth for a soup that breaks all the rules in the best possible way.
Pineapple juice adds tropical sweetness while a swirl of sour cream makes each spoonful lush and tangy.
Ready in just 30 minutes using your microwave, it’s the kind of conversation-starter appetizer that’ll have guests asking for the recipe before they’ve finished their bowl.
Serve it chilled for summer dinner parties or warm for a cozy winter starter that surprises every single time.
Kitchen Tips
- Press the raspberries through a fine-mesh sieve if you prefer a completely smooth texture without seeds
- Chill overnight for the flavors to meld beautifully, especially if serving cold
- Substitute vegetable broth to make this vegetarian-friendly
Ingredients
Directions
Pour thawed berries and juice into the container of a blender and blend until smooth.
Berries may also be pressed through a sieve or food mill.
In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.
Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries.
Chill several hours or overnight.
Serve garnished with a dollop of sour cream.
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