Recipe - Scandinavian Raspberry Soup

2 pack (10 oz) frozen red
raspberries in syrup,
thawed
One half cup Orange juice
One fourth cup Lemon juice
1 tablespoon Cornstarch
Three fourths cup Chablis or other dry white
wine
Fresh orange sections
Raspberries, optional
Mint leaves, optional
Sour cream

In blender container, puree 1 pkg raspberries; strain to remove seeds. In
medium saucepan, combine pureed raspberries, orange juice, lemon juice and
cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package raspberries and
chablis. Chill. To serve, place several orange sections in each bowl; add
soup. Garnish with raspberries, orange twists or mint leaves, if desired;
serve with sour cream. Refrigerate leftovers.

Recipe by: Borden Posted to MCRecipe Digest V1 #634 by The Taillons
taillon@access.mountain.net on Jun 03, 1997