Scandinavian Raspberry Soup
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
raspberries
|
|
| ½ | cup |
orange juice
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¾ | cup |
white wine
chablis |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
raspberries
|
|
| 118 | ml |
orange juice
|
|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
cornstarch
|
|
| 177 | ml |
white wine
chablis |
*
|
Directions
In blender container, purée 1 package raspberries, strain to remove seeds.
In medium saucepan, combine puréed raspberries, orange juice, lemon juice and cornstarch; mix well.
Over medium heat, cook and stir until slightly thickened and clear; cool.
Stir in remaining package of raspberries and chablis.
Chill. To serve, place several orange sections in each bowl; add soup.
Garnish as desired; serve with sour cream.
Refrigerate left- overs.
