CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
2 |
pk |
(10 oz) frozen red raspberries in syrup, thawed |
1/2 |
c |
Orange juice |
1/4 |
c |
Lemon juice |
1 |
tb |
Cornstarch |
3/4 |
c |
Chablis or other dry white wine |
|
|
Fresh orange sections |
|
|
Raspberries, optional |
|
|
Mint leaves, optional |
|
|
Sour cream |
INSTRUCTIONS
In blender container, puree 1 pkg raspberries; strain to remove seeds. In
medium saucepan, combine pureed raspberries, orange juice, lemon juice and
cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package raspberries and
chablis. Chill. To serve, place several orange sections in each bowl; add
soup. Garnish with raspberries, orange twists or mint leaves, if desired;
serve with sour cream. Refrigerate leftovers.
Recipe by: Borden Posted to MC-Recipe Digest V1 #634 by The Taillons
<taillon@access.mountain.net> on Jun 03, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”