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July 8, 2012

TRIED ‘N’ TRUE: With raspberries ripe, now is the time for this tasty soup

Jackie Lindley Special to the Tribune-Star The Tribune Star Sun Jul 08, 2012, 05:00 AM EDT

TERRE HAUTE — With summer being so hot, we enjoy a cool soup. It is easy to make. With raspberries being ripe, this soup can be really good. You can use red or black raspberries. I have red. We really like them. Most people don’t like soup in summer, they have never had extra good cool soup. This recipe comes from Peoria, Ill., Try this once. You’ll be surprised.

Cool Raspberry Soup

1 - 20 oz. bag frozen raspberries (can us fresh) thawed

11⁄4 cups water

1⁄4 cup white wine (opt.)

1 cup Cran-Raspberry juice

1⁄2 cup sugar

11⁄2 teaspoon cinnamon

3 whole cloves

1 tablespoon lemon juice

1 carton (8 oz) raspberry yogurt.

1⁄2 cup sour cream

In a blender, puree raspberries, water and wine (opt.). Transfer to a large saucepan; add the Cran-Raspberry, sugar, cinnamon and cloves. Bring just to a boil over medium heat.

Remove from the heat; strain and allow to cool. Whisk the lemon juice and yogurt. Refrigerate.

To serve, pour into small bowls and top with a dollop of sour cream.

 

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Copyright 2013 News From Terre Haute, Indiana. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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