Rosy Berry Soup
Yield
5 servingsPrep
15 minCook
30 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
raspberries, frozen
thawed |
*
|
| 2 | cups |
burgundy wine
|
* |
| 2 ½ | cups |
water
|
|
| 3 | inch |
cinnamon sticks
|
*
|
| ¼ | tablespoon |
cornstarch
|
|
| 1 | x |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
raspberries, frozen
thawed |
*
|
| 473 | ml |
burgundy wine
|
* |
| 591 | ml |
water
|
|
| 3 | inch |
cinnamon sticks
|
*
|
| 3.8 | ml |
cornstarch
|
|
| 1 | x |
heavy whipping cream
|
*
|
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.
