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20 x ca. 30 g | Red raspberries, 2 pks |
1/2 Tasse | orange juice |
1/4 Tasse | lemon juice |
1 Teelöffel | cornstarch |
3/4 Tasse | Chablis wine |
1 | Fresh orange sections |
1 | Granishes * |
1 | sour cream |
* 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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