COLD RASPBERRY SOUP
"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.
COOL RASPBERRY SOUP
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY SOUP
Provided by Florence Fabricant
Categories brunch, easy, soups and stews, dessert
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Puree raspberries through a sieve or a food mill.
- Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
- Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams
RASPBERRY SYRUP
Use this classic raspberry syrup recipe to make pre-Prohibition cocktails-or new refreshing drinks. It's easy and quick to make at home with fresh fruit.
Provided by Al Sotack
Time 25m
Yield About 2¼ cups
Number Of Ingredients 2
Steps:
- Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
- Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
- Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
- Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.
SCANDINAVIAN RASPBERRY SOUP
Make and share this Scandinavian Raspberry Soup recipe from Food.com.
Provided by Julesong
Categories Fruit
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In blender container, puree 1 package raspberries, strain to remove seeds.
- In medium saucepan, combine pureed 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.
Nutrition Facts : Calories 68.1, Fat 0.5, Sodium 2.1, Carbohydrate 12.3, Fiber 4.7, Sugar 4.8, Protein 1
CHILLED RASPBERRY SOUP
Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
- Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg
BLENDED RASPBERRY SOUP
A cool way to begin or end a meal. You can whip this together in 5 minutes. Experiment by using different berries that are in season. Each year we wait patiently for my Mom's home grown raspberries to make this.
Provided by Brenda.
Categories Raspberries
Time 5m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients into a blender and blend until smooth. Stop and scrap sides if necessary.
- Pour through a mesh seive into serving bowls.
- Garnish with a dollop of freshly whipped cream or yogurt.
Nutrition Facts : Calories 404.3, Fat 12.4, SaturatedFat 7.5, Cholesterol 25.3, Sodium 55.5, Carbohydrate 64.2, Fiber 4, Sugar 55.7, Protein 2.7
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