Download this recipe.
1 cup water
2 10-ounce packages raspberries thawed
1 teaspoon lemon juice fresh
1/2 cup cream
Put water, raspberries with their juice, and lemon juice in blender or food processor; blend on high until smooth. Pour through a fine strainer to remove seeds. Pour into 4 sherbet glasses and chill 30 minutes. Carefully pour cream down side of glass so a thin layer floats on top of soup.
Note: Do not mistake this elegant soup for an appetizer; it is very much a dessert.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
