about 2 1/2 quarts

How to Make It

Step 1

Place raspberries in container of an electric blender; process until smooth. Press through a sieve; discard seeds.

Step 2

Pour pureed raspberries into a medium saucepan; stir in water, wine, sugar, and salt. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat; cool to room temperature. Add sour cream; blend well with a wire whisk. Cover; chill several hours.

Step 3

Serve soup in chilled dessert bowls; garnish each serving with a lime slice and raspberry.

Oxmoor House Homestyle Recipes

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