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Raspberry Bisque

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Submitted by gryoung

YIELD

6 - 8 Servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML LEMON JUICE
fresh
2 ½ 591
CUPS ML RASPBERRIES
¼ 59
CUP ML SUGAR
2 3E+1
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
¼ 1.3
TEASPOON ML SALT
½ 118
1 ½ 355
CUPS ML MILK

Directions

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer to break up the berries. Keep icy cold.

Melt butter in a saucepan, blend in flour and salt. Add cream and milk all at once and immediately stir vigorously over moderate heat.

Continue to cook until thickened, stirring constantly. Cool, stirring occasionally.

Chill. Just before serving, add raspberries gradually to sauce, stirring vigorously.

Makes 6 to 8 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 293 58% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 237mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 10g
Vitamin A 16% Vitamin C 36%
Calcium 15% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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