The reason I call it 2.0 is, this is one of the early recipes that I had re-created, when I had started blogging back in 2009, and this is the 2nd time am posting it. It remains one of my all time favorite Dessert Soups even after 5 years. I make it quite often.
The recipe is quite simple, takes less than 15 minutes to make it. Here is a little backstory which I m re-posting:
I had this soup when I went on a cruise, a few years ago. Instantly, I fell in love with the taste. I searched the internet and got several different recipes. I did not follow one complete recipe but combined a few and then changed the proportions based on what I liked. The result was Y-U-M-M-Y!!! Did it compare to the one I had on the cruise? Well, I don’t know as I only have the memories of how I loved it, but don’t exactly remember the taste.
Certain recipes I looked at called for using sour cream and certain others called for heavy cream. Instead of using either one, I used a combination of both. I see some eye brows going up – well, if you think its too much fat then try it with some other variations like milk or yogurt etc and let me know of the taste so that others who want to try a variation can do so, after knowing how it tastes.
I was thinking of what to use for garnishing the soup and thought about using a mint leaf. While doing so I happened to try a mint leaf and the soup around the same time – and voila!!! The soup tasted so much yummier with mint leaf. So, a suggestion for garnishing, chop a few mint leaves very finely and add it to the soup. Not too much, but just may be a quarter teaspoon of mint leaves enhances the taste of the soup so much more!
Recipe (serves 6 people):
Raspberry – 20 oz. (fresh or frozen)
Sugar – 1/2 cup [Add more or less per your taste. At times you need more depending upon how sour the raspberries are.]
Sour cream – 3/4 cup
Heavy cream – 3/4 cup
Raspberry or Cranberry juice – 1 cup (I used a combination of Raspberry-Crabnerry juice)
Lemon juice – 2 teaspoons
Mint – few sprigs, very finely chopped
- Using a blender, puree the raspberries. Use the raspberry/cranbery juice while blending.
- Fold in the sour cream and heavy cream. Add sugar, lemon juice. Mix well. Refrigerate.
- Serve chilled. Garnish with heavy cream, very finely chopped mint leaves.
Chilled Raspberry Soup – Although an appetizer, it’s almost like a dessert in disguise!
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