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Decadent Raspberry Soup6 Serving size: 1 cup 10 minutes |
| • | 8 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 32 oz. buttermilk |
| • | 1/3 cup granulated sugar |
| • | 1 tsp. lemon juice |
| • | 16 oz. whipping cream |
| • | Fresh raspberries for garnish |
| Method: | |
| 1. | In a large bowl with a wire whisk combine buttermilk, Red Raspberry puree, sugar, and lemon juice until blended. |
| 2. | Whip cream on high speed of electric mixer just until soft peaks form. Set aside half of the whipped cream for garnish. Fold remaining cream into Red Raspberry mixture (do not stir). Cover and chill in refrigerator at least 2 hours before serving. |
| 3. | Serve garnished with reserved whipped cream and fresh raspberries. |
| Serving Suggestion: | |
| Try this soup as a first course for a hot weather dinner or as a refreshing finale to a summer meal. | |
| Flavor Twists: | |
| You can also prepare this soup with Strawberry, Blackberry, Apricot, Mango, or Papaya. | |