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Chilled Raspberry Soup |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chilled Raspberry Soup recipe on the web!!_ 10-ounce packages raspberries thawed ___ cup sour cream ___ cup half and half ___ cup sherry _ tablespoons grenadine syrup _ envelope unflavored jello ___ cup water cold _ cup whipped cream whipped Mint leaves At least 2 1/2 hours or up to 4 1/2 hours before serving: In a blender container, place raspberries; cover. Blend at high speed for 45 seconds or until smooth. Strain raspberries through a sieve by pressing with the back of a spoon to remove seeds. In a medium bowl, stir raspberry purée and sour cream until smooth. Stir in half-and-half, sherry and grenadine. In a small saucepan, mix gelatin and water; let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Stir into raspberry mixture until well blended. Cover and chill for 2 to 4 hours. Spoon raspberry mixture into sherbet glasses. Top with whipped cream and mint leaves if desired. Lemon Soup Turkey Chili Soup |
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