Rosy Berry Soup

8 hours Prep: 15 minutes Cook: 30 minutes

1 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

20	ounces	raspberries, frozen	thawed
2	cups	burgundy wine
2 1/2	cups	water
3	inch	cinnamon stick
1/4	tablespoon	cornstarch
1	x	heavy whipping cream

Directions

Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).

Bring mixture to a boil; reduce heat, and simmer 15 minutes.

Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.

Combine cornstarch and 1/4 cup raspberry liquid; stir well.

Bring remaining liquid to a boil.

Reduce heat to low, and stir in cornstarch mixture.

Cook, stirring constantly, until slightly thickened.

Chill 6 to 8 hours.

Drizzle whipping cream in soup, and swirl in with a knife.

Strawberries my be substituted for raspberries.

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Nutrition Facts

Serving Size 119g

Amount per Serving

Calories 1 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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