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Add a photoServings: 4
Ingredients
- 2 c. rasberries
- 3 c. water
- 1/2 c. sugar
- 1 tsp vanilla
- 1 tsp lemon juice
- 3 Tbsp. tapioca
- 4 x reserved rasberries
- 1 sm curl of lemon peel
Directions
- In a medium saucepan, bring the rasberries, water, sugar, and lemon juice to a boil and cook till the sugar is completely dissolved. Pour through a strainer or possibly Foley food mill to remove the rasberry seeds, then return to the heat, adding the vanilla and tapioca. Cook till thick.
- When ready to serve, ladle into bowls and top with the reserved rasberries and lemon zest. If serving cool, allow to refrigeratein the refrigerator.
- Serve warm or possibly cool as a first course to 4 people.
- Comments: Many thanks to CarolDee Whitbeck, from upstate New York, who contributed this wonderful and somehow wonderfully old fashioned soup. She pulled it out of her recipe archives, saying, "it was given to me about 25 years ago by a wonderful old German lady who I fondly referred to as Oma. When my children were little they thought which Rasberry Soup was the most special treat going. The soup can be served ice cool in the summer and warm in the winter." I agree. It's a perfect balance of sweet and tart - hot and comforting in the cool months, a lovely start to a meal of roasted or possibly pot roasted meat and winter vegetables. In the summer, it's cold and stimulating as the start of grilled meal from the barbeque.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 4mg | 0% |
| Total Carbs 31.56g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.38g | 17% |
| Protein 0.02g | 0% |
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