Raspberry Bisque -

2 1/2 c red raspberries

1/4 c sugar

2 tbsp butter

1 tbsp flour

1/4 tsp salt

1/2 c heavy cream

1 1/2 c milk

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in flour and salt. Add cream and milk all at once and immediately stir vigorously over moderate heat. Continue to cook until thickened, stirring constantly. Cool, stirring occasionally.

6 to 8 servings.

1001 Dairy Dishes from the Sealtest Kitchens,

1963. p.

Formatted for MasterCook by Mardi Desjardins, July 14, 1997.