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Fruit Soup Recipe

Serves 4

Ingredients:

  • 20 oz frozen raspberries, in pouches
  • 2 chicken bouillon cubes or
  • 2 pk instant chicken broth
  • 1 1/4 cup boiling water
  • 1/2 cup pineapple juice
  • 2 tbsp sugar
  • 1/2 cup commercial sour cream


Instructions:

1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute.
2. Allow to stand 1 minute and then heat an additional 1 minute.
3. Allow to stand 1 minute to distribute the heat.
4. If not completely thawed, heat an additional minute.
5. Pour thawed berries and juice into the container of a blender and blend until smooth.
6. Berries may also be pressed through a sieve or food mill.
7. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.
8. Heat, uncovered, in Microwave Oven 2 minutes.
9. Stir in raspberries.
10. Chill several hours or overnight.
11. Serve garnished with a dollop of sour cream.


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Main Ingredient:Fruit / Pineapple
Fruit / Berry / Raspberry
Course:Appetizers
Dessert
Cuisine:American
Preparation Method:Microwave
Dish:Soup
Difficulty:Easy

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