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Raspberry Fuchsia Soup

RG

Ingredients



Instructions

  1. Puree raspberries for soup; strain through a sieve into bowl; set aside.
  2. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve.
  3. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to saucepan. Simmer over low heat until thick. Refrigerate 2 hours.
  4. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4.

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