(4-servings)
Ingredients:
1 ½ cups Fresh Raspberries
1 ½ cups Fresh Strawberries, quartered
1 ½ cups Water
¾ cup Dry Red Wine (or Cranberry Juice)
2 tbsp. Sugar
½ cup Half & Half
as garnish, Fresh Mint Leaves
Directions:
In a large sauce pan over medium heat bring raspberries,
strawberries, water, wine and sugar to a boil.
Reduce heat and simmer covered until berries are tender (5-8
minutes). Remove from heat and let
cool. Using a food processor or blender,
process the soup mixture until smooth.
Strain the mixture into an appropriate sized bowl discarding seeds and
refrigerate at least 3 to 4 hours before serving. Portion the soup, garnish with a few mint
leaves and serve.
Note: If
fresh berries are not in season, you could use unsweetened frozen berries for this
soup.
Ideas for Future Efforts
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