Rosy Berry Soup

1. 1

   Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).

2. 2

   Bring mixture to a boil; reduce heat, and simmer 15 minutes.

3. 3

   Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.

4. 4

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

5. 5

   Bring remaining liquid to a boil.

6. 6

   Reduce heat to low, and stir in cornstarch mixture.

7. 7

   Cook, stirring constantly, until slightly thickened.

8. 8

   Chill 6 to 8 hours.

9. 9

   Drizzle whipping cream in soup, and swirl in with a knife.

10. 10

    Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.