Raspberry Cranberry Soup For Two Recipes

RASPBERRY-CRANBERRY SOUP

Steps:

• In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.

RASPBERRY SOUP

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.

CHILLED RASPBERRY SOUP

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.

RASPBERRY-CRANBERRY SOUP

Steps:

• 1. In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
• 2. Press through a sieve; return to the pan.
• 3. Also press the raspberries through the sieve; discard skins and seeds.
• 4. Add to cranberry mixture; bring to a boil.
• 5. Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
• 6. Stir 1 cup into 1 1/2 cups half and half.
• 7. Return all to pan; bring to a gentle boil.
• 8. Mix cornstarch with remaining half and half; stir into soup.
• 9. Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.

COLD RASPBERRY SOUP

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.

COOL RASPBERRY SOUP

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.

VERONICA'S CRANBERRY AND RASPBERRY SOUP

Steps:

• Washt eh cranberries.
• Heat the cranberries in the apple juice; simmer for 10 minutes.
• Press through a sieve.
• Press the raspberries through the same sieve.
• Discard what remains in the sieve and return to a boil.
• Blend in the sugar, lemon juice and cinnamon.
• Add 1-1/2 cups cream.
• Mix the cornstarch with teh remaining cream.
• Add to soup; simmer for 5 minutes.
• Serve hot or cold.

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

CRANBERRY SOUP

Steps:

• In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
• Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
• Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.