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Chilled Raspberry Soup

Features

British vegetarian dish. Served as starter

Ingredients  (Click here for measurement conversion)

Raspberries – 375 gm

Water – 180 ml

Lemon juice - 2 Tablespoons

Lemon Zest - 2 Tablespoons, grated

Maple Syrup – 120 ml

Arrowroot - 2 Tablespoons

Strawberry Wine – 480 ml

Sour Cream - 4 Tablespoons

Fresh Raspberries – few, to garnish

Method

• Place the raspberries in a food processor and process until smooth puree.

• Strain into a saucepan using a sieve to discard the seeds.

• Mix lemon juice, lemon zest and arrowroot in a bowl.

• Add the mixture to raspberry juice in the pan together with the maple syrup and wine.

• Mix well.

• Keep the heat low and stir constantly, until the puree thickens.

• Set aside to cool.

• Refrigerate for 2 hours.

• Before serving, transfer to individual soup bowls.

• Place a spoonful of sour cream in the centre of each bowl with a whole raspberry on the top.

• Serve cold.

Comments

Serves - 4 Preparation Time – 15 minutes + chilling Speciality – Cold soup, Egg less, Appetiser

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