Scandinavian Raspberry Soup
A refreshing sweet-tart purée of raspberries with the juice of both orange and lemon, white wine and supremed orange slices, served topped with a dollop of sour cream.
1 (20-ounce) package frozen raspberries
1/2 cup orange juice
1/4 cup lemon juice
1 tablespoon cornstarch
3/4 cup white wine
1 orange, supremed*
6 tablespoons sour cream
- In a blender or food processor, purée frozen raspberries (thawed). Strain to remove the seeds.
- In a medium saucepan combine the raspberries, orange juice, lemon juice and cornstarch. Over medium heat, cook and stir until slightly thickened and clear; cool.
- Stir in white wine. Chill.
- To serve, place several orange supremes in each bowl and add the soup. Top with a dollop of sour cream.
Makes 4 servings.
*Supreming Citrus: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.