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Tip: Try raspberry soup for more results.
Results 1 - 10 of 13 for cold raspberry soup
Place raspberries in bowl. Attach bowl and flat beater. Turn to speed 6 and mash raspberries, about 1 minute. Add remaining ingredients and ...
Thaw fruit and puree. If using raspberries, mash through sieve to remove seeds. Combine all ingredients, except whipped cream and banana, ...
Run these through a blender ... Chill and serve cold (with whipped cream or sour ... used for apricot soup, but add cinnamon and ... at least 1/2 hour.
In a saucepan over medium ... stir slowly into soup, cook until thickened. Cover and ... To serve, remove cinnamon sticks. 6 servings, 6 cups.
Dissolve gelatin in cold water; 5 minutes. Stir in ... and refrigerate overnight. Leftovers can be frozen for a yogurt-like snack. Serves 12.
In large saucepan, heat raspberries, ... gradually add to raspberry mixture, cooking until soup has thickened and cleared. Chill. ... Makes 6 1/2 servings.
Set aside 1/2 cup of raspberries. Force the remaining berries through a food mill or blend in blender until smooth. Combine with the sugar, ...
In large saucepan over medium ... slowly stir into soup; cook until thickened stirring. ... hours. About 6 cups. To serve, remove cinnamon sticks.
Liquefy raspberries in blender. Add water and mix. Strain to remove seeds. Add the sour cream, sugar, and wine. Beat with a wire whisk ...
In electric blender container, blend ... Serving Suggestion: Prepare raspberry and mandarin orange soups, pour simultaneously into each bowl and swirl.
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