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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche. Ingredients:
20 ounces frozen raspberries, thawed |
2 cups burgundy wine (sweet red wine) |
2 1/2 cups water |
1 cinnamon stick (3-inch) (optional) |
2 teaspoons level cornstarch |
whipping cream |
Directions:
1. Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
2. Bring mixture to a boil; reduce heat, and simmer 15 minutes.
3. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
4. Combine cornstarch and 1/4 cup raspberry liquid; stir well.
5. Bring remaining liquid to a boil.
6. Reduce heat to low, and stir in cornstarch mixture.
7. Cook, stirring constantly, until slightly thickened.
8. Chill 6 to 8 hours.
9. Drizzle whipping cream in soup, and swirl in with a knife.
10. Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.
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