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Features for "Chilled Raspberry Soup"
British vegetarian dish. Served as starter. Speciality – Cold soup, Egg less, Appetiser
Ingredients for "Chilled Raspberry Soup" (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 for "Chilled Raspberry Soup"
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.
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