Rosy Berry Soup

Directions

Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).

Bring mixture to a boil; reduce heat, and simmer 15 minutes.

Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.

Combine cornstarch and ¼ cup raspberry liquid; stir well.

Bring remaining liquid to a boil.

Reduce heat to low, and stir in cornstarch mixture.

Cook, stirring constantly, until slightly thickened.

Chill 6 to 8 hours.

Drizzle whipping cream in soup, and swirl in with a knife.

Strawberries my be substituted for raspberries.