Raspberry Fuchsia Soup is a soup made from raspberries, fuchsia flowers, and cream.
Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;simmer for 5 minutes; strain into bowl containing berry juice; discardseeds remaining in sieve.
Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan.
Simmerover low heat until thick.
Refrigerate 2 hours.
Serve in individual bowlswith a dollop of sour cream and a spoonful of berries on top of each bowl.
Serves 4 .
Ingredients
Directions
Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;simmer for 5 minutes; strain into bowl containing berry juice; discardseeds remaining in sieve.
Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan.
Simmerover low heat until thick.
Refrigerate 2 hours.
Serve in individual bowlswith a dollop of sour cream and a spoonful of berries on top of each bowl.
Serves 4 .
