Coldcherryraspberrysoup Recipes

COLD RASPBERRY SOUP

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.

CHILLED RASPBERRY SOUP

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.

CHILLED MIXED BERRY SOUP

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

COLD RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend until smooth. Stir in sour cream. Cover and refrigerate 1-2 hours until cold.
• Serve with dollops of sour cream and raspberries if desired.

CHILLED RASPBERRY SOUP

Steps:

• Mash berries, water and wine together.
• Place in blender and puree.
• Put in large pot.
• Add cranberry juice, sugar, cinnamon and cloves.
• Bring just to a boil over med heat.
• Strain and cool.
• Whisk in lemon juice and yogurt.
• Chill.
• Serve with a dollop of sour cream.

CHERRY SOUP

Steps:

• In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
• Over medium heat, stir until thickened & smooth.
• Stir in cherries & cook for 1 minute.
• Pour into serving bowl, then cover & chill.
• Discard cinnamon stick before serving.

RASPBERRY SOUP

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.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.