Raspberry Cranberry Soup For Two Recipes

VERONICA'S CRANBERRY AND RASPBERRY SOUP

Steps:

• Washt eh cranberries.
• Heat the cranberries in the apple juice; simmer for 10 minutes.
• Press through a sieve.
• Press the raspberries through the same sieve.
• Discard what remains in the sieve and return to a boil.
• Blend in the sugar, lemon juice and cinnamon.
• Add 1-1/2 cups cream.
• Mix the cornstarch with teh remaining cream.
• Add to soup; simmer for 5 minutes.
• Serve hot or cold.

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.

RASPBERRY CRANBERRY SOUP BY EDDIE

Steps:

• In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.
• Press cranberries through a sieve return to pan.
• Also press the raspberries through sieve and discard skin and seeds.
• Add to cranberry mixture bring to a boil.
• Add sugar, lemon juice, and cinnamon cook 4 minutes.
• Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
• Mix in cornstarch with remaining half & half stir into soup.
• Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and whole raspberries.

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.

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.