Rosy Berry Soup
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INGREDIENTS
- 1/4 tb Cornstarch
- 1 Cinnamon-3 inch stick
- 2 c Burgundy
- Whipping cream
- 2 1/2 c Water
- 20 oz Raspberries-frozen, thawed
INSTRUCTIONS
Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (262g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 78 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.8mg | 0 % | |
| Potassium 0.6mg | 0 % | |
| Total Carbohydrate 3.5g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 3.5g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 78
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