Raspberry Fuschsia Soup
Serves:
Ingredients:
3
c
Fresh raspberries
1/2
c
Fresh raspberries for
2
c
Strawberry wine
1/2
c
Sour cream
2
tb
Arrowroot
1/2
c
Maple syrup
2
tb
Grated lemon rind
2
tb
Lemon juice
3/4
c
Water
garnish
Method:
Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve.
Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan.
Simmer over low heat until thick.
Refrigerate 2 hours.
Serve in individual bowls with a dollop of cour cream and a spoonful of berries on top of each bowl.