Rosy Berry Soup

ROSY BERRY SOUP

5 Preparation Time :

Categories : Fruits/nuts Soups

Amount Measure Ingredient -- Preparation Method -- -- --

20 oz Raspberries-frozen, thawed

2 c Burgundy

2 1/2 c Water

1 Cinnamon-

3 inch stick

1/4 T Cornstarch

Whipping cream

Combine first 5 ingredients in a deep, ceramic,

heatproof casserole or stainless steel saucepan

(mixture will discolor aluminum). Bring mixture to a

boil; reduce heat, and simmer 15 minutes. Press

raspberry mixture through a sieve, and return to

casserole or saucepan; discard seeds. Combine

cornstarch and 1/4 cup raspberry liquid; stir well.

Bring remaining liquid to a boil. Reduce heat to

low, and stir in cornstarch mixture. Cook, stirring

6 to

hours. Drizzle whipping cream in soup, and swirl in

with a knife. Yield: 5 cups. Strawberries my be

substituted for raspberries. From Southern Living

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