chilled raspberry soup
Reserve 6 raspberries for garnish.
In a blender or food processor puree the remaining berries until smooth. Strain the mixtures through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can but leaving the seeds behind.
Whisk the remaining ingredients except for the garnish into the puree.
To serve ladle the chiled puree into 6 chilled bowls and garnish with the reserved berries.Submitted by: CORALADEMA
CALORIES: 1447.6 |
FAT: 63.9g |
PROTEIN: 28.1g |
CARBS: 176.4g |