Recipe for cooking raspberry fuchsia soup

Soups for Salads :: Fruit and Dessert Soups

Raspberry Fuchsia Soup

3 C. fresh raspberries
3/4 C. water
2 Tbsp. lemon juice
2 Tbsp. lemon rind, grated fine
2 Tbsp. arrowroot
1/2 C. maple syrup
2 C. strawberry wine
1/2 C. sour cream
1/2 C. fresh raspberries for garnish

Pure raspberries for soup; strain through a sieve into bowl; set aside.

Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 min.; strain into bowl containing berry juice; discard seeds remaining in sieve.

Mix together lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to saucepan. Simmer over low heat until thick. Refrigerate 2 hr..

Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

Servings 4.