Old World Raspberry Soup - {a German Recipe}
soups/stews
2 cups raspberries
3 cups water
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon lemon juice
3 tablespoons tapioca
=== GARNISH ===
4 reserved raspberries
1 small curl of lemon peel
In a medium saucepan, bring the raspberries, water, sugar, and lemon juice
to a boil and cook until the sugar is completely dissolved. Pour through a
strainer or Foley food mill to remove the raspberry seeds, then return to
the heat, adding the vanilla and tapioca. Cook until thick.
When ready to serve, ladle into bowls and top with the reserved raspberries
and lemon zest. If serving cold, allow to chill in the refrigerator.
Serve hot or cold 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 that Raspberry Soup was the most
special treat going. The soup can be served ice cold in the summer and hot
in the winter." I agree. It's a perfect balance of sweet and tart --
warm and comforting in the cold months, a lovely start to a meal of roasted
or pot roasted meat and winter vegetables. In the summer, it's cool and
stimulating as the start of grilled meal from the barbeque.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong
S(Formatted for MC5):
"02-04-2000 by Joe Comiskey - jcomiskey@krypto.
- - - - - - - - - - - - - - - - - - -
Per serving: 126 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 32g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 1/2 Grain(Starch)
Fat; 1 1/2 Other Carbohydrates
NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
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