Title: Rosy Raspberry Soup
Categories: Soups, Desserts
Yield: 6 Servings

20 oz Raspberries-frozen, thawed
2 c Burgundy
2 1/2 c Water
1 Cinnamon-3 inch stick
1/4 tb Cornstarch
Whipping cream

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
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 10,
1998