Recipe: Easy Berry and Wine Soup
For 2 Persons
Category: Soups, Fruits
1 c Cranberry juice
1 c Dry red wine
1 Cinnamon stick, about
3 inches long
1 pk (425g) frozen raspberries in
Light syrup
1 tb Freshly squeezed lemon juice
1 tb (or 2T) granulated sugar,
Optional
1/2 c Sour cream or whipping cream
Optional
Boil cranberry juice with wine and cinnamon stick over high heat until
reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a blender.
Strain and discard seeds. Remove cinnamon stick from reduced wine mixture.
Stir in berry mixture. Pour into a bowl. Taste and add lemon juice and 1 to
2 tablespoons sugar, as needed. (Soup will taste less sweet when chilled.)
Refrigerate at least until cold, about 3 hours or up to 2 days. Serve
chilled with a swirl of cream in centre.
Source: Chatelaine magazine, December 1993, page 105
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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