This chilled raspberry
soup is as delicious as the fuchsia is beautiful. Makes an elegant
first course or refreshing dessert.
Raspberry
Fuchsia Soup
3 1/2 cups red raspberries
- divided use
3/4 cup water
2 tablespoons lemon juice
2 tablespoons grated lemon peel,
2 tablespoons arrowroot powder
1/2 cup pure maple syrup
2 cups dry white wine
1/2 cup sour cream
- Puree 3 cups red raspberries and strain
through a sieve into a bowl; set aside. Take the seeds and pulp
left in the sieve and transfer to a saucepan; add water and simmer
for 5 minutes. Strain into a bowl.
- Combine all the raspberry pulp with lemon
juice, grated lemon peel, arrowroot powder, and maple syrup.
Transfer to a saucepan, stir in white wine. Simmer over low heat
until thick, then chill for 2 hours.
- Serve with a dollop of sour cream and
the remaining 1/2 cup red raspberries.atop each serving.
Makes 4 servings.
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