Raspberry-cranberry Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh or frozen cranberries |
| 2 | c | Apple juice |
| 1 | c | Fresh or frozen unsweetened |
| raspberries thawed | ||
| 1 | c | Sugar |
| 1 | T | Lemon juice |
| 1/4 | t | Ground cinnamon |
| 2 | c | Half and half, divided |
| 1 | T | Cornstarch |
| Whippping cream, additional | ||
| raspberries optional |
INSTRUCTIONS
In a 3-qt. saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add sugar, lemon juice and cinnamon; remove from the heat. Cool 4 minutes. Stir 1 cup into 1 1/2 cups half and half. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining half and half; stir into soup. Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and raspberries, if desired. Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov '96 From: The Taillons <taillon@ACCESS.MOUNTAIN.NET> Date: Mon, 30 Dec 1996 20:20:33 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1341
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 17.4mg
Potassium: 622.8mg
Carbohydrates: 327.4g
Fiber: 27.6g
Sugar: 68.4g
Protein: 4.8g