Quonquont Farm Raspberry Soup Recipes

COOL RASPBERRY SOUP

Cool Raspberry Soup image

An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup raspberry yogurt
1/2 cup sour cream

Steps:

In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.

CHILLED RASPBERRY SOUP

Chilled Raspberry Soup image

Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Number Of Ingredients 4

Ingredients

4 cups raspberries
1/2 cup sugar
1/4 cup dry red wine or cranberry juice cocktail
1 cup sour cream

Steps:

Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg

RASPBERRY SOUP

Raspberry Soup image

Provided by Florence Fabricant

Categories brunch, easy, soups and stews, dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 cups fresh raspberries
1/3 cup sugar
3/4 cup sour cream
3/4 cup dry red wine
1 1/2 cups cold water

Steps:

Puree raspberries through a sieve or a food mill.
Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
Chill thoroughly before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams

COLD RASPBERRY SOUP

Cold Raspberry Soup image

"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 4

Ingredients

4 cups fresh or frozen raspberries, thawed
1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice
1/2 to 3/4 cup sugar
1 cup sour cream

Steps:

In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.

QUONQUONT FARM RASPBERRY SOUP

Quonquont Farm Raspberry Soup image

Provided by Elma Bagg

Categories Soup/Stew Appetizer Dessert Vegetarian Yogurt Lunch Raspberry Summer Fat Free Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 cups raspberries
1/2 cup sugar
1/2 cup nonfat plain yogurt
2 cups ice water
1/2 cup red wine

Steps:

Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.

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