Raspberry Fuchsia Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
raspberries
|
|
| ¾ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
lemon zest
grated fine |
|
| 2 | tablespoons |
arrowroot flour
|
|
| ½ | cup |
maple syrup
|
|
| 2 | cups |
wine
strawberry |
*
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
raspberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
raspberries
|
|
| 177 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
lemon zest
grated fine |
|
| 3E+1 | ml |
arrowroot flour
|
|
| 118 | ml |
maple syrup
|
|
| 473 | ml |
wine
strawberry |
*
|
| 118 | ml |
sour cream
|
|
| 118 | 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.
