Raspberry Bisque
Yield
6 - 8 ServingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
lemon juice
fresh |
|
| 2 ½ | cups |
raspberries
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 ½ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
lemon juice
fresh |
|
| 591 | ml |
raspberries
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
heavy whipping cream
|
|
| 355 | 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.
