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Raspberry Fuchsia Soup

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Submitted by triciadorka

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 7.1E+2
CUPS ML RASPBERRIES
¾ 177
CUP ML WATER
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML LEMON ZEST
grated fine
2 3E+1
TABLESPOONS ML ARROWROOT FLOUR
½ 118
CUP ML MAPLE SYRUP
2 473
CUPS ML WINE
strawberry *
½ 118
CUP ML SOUR CREAM
½ 118
CUP ML RASPBERRIES
fresh

Directions

Purée raspberries for soup, strain through a sieve into bowl, set aside.

Take seeds and rind left in sieve and transfer to sauce pan; add water, simmer for 5 minutes, strain into bowl containing berry juice, discard seeds remaining in sieve.

Combine lemon juice, lemon rind and arrowroot.

Add to berry juice, add maple syrup and wine, transfer to sauce pan.

Simmer over low heat until thick.

Refrigerate 2 hours.

Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 239 26% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 22mg 1%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 30%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 60%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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