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Easy Berry& Wine Soup

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Submitted by lnghrn1982

YIELD

servings

PREP

15 min

COOK

10 min

READY

Ingredients

1 237
1 237
CUP ML RED WINE
dry *
1 113
STICK G CINNAMON
about 3 inches long *
425g
FROZEN RASPBERRIES, FROZEN
in light syrup *
1 15
TABLESPOON ML LEMON JUICE
freshly squeezed
1 15
TABLESPOON ML SUGAR
granulated
½ 118
CUP ML SOUR CREAM
or heavy whipped topping

Directions

Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes.

Meanwhile, purée berries in a blender.

Strain and discard seeds.

Remove cinnamon stick from reduced wine mixture.

Stir in berry mixture. Pour into a bowl.

Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed.

Soup will taste less sweet when chilled.

Refrigerate at least until cold, about 3 hours or up to 2 days.

Serve chilled with a swirl of cream in centre.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 102 54% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 17mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 13%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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