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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 20 x ca. 30 g | (2 pk) Red Raspberries * |
| 1/4 Tasse | lemon juice |
| 3/4 Tasse | Chablis ** |
| 1 | Granishes *** |
| 1/2 Tasse | orange juice |
| 1 Teelöffel | cornstarch |
| 1 | Fresh Orange Sections |
| 1 | sour cream |
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* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. -
In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.
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