| 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
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