Raspberry Soup Veg CD SP
15mins plus chilling
4 Cold Vegetarian Fruit Starter
Appetiser Gluten Wheat Free Eggless Hors d'ouevre
tbsp Lemon juice
tbsp Grated Lemon Zest
tbsp Sour Cream
Raspberries to garnish
Place the raspberries in a blender or food processor and puree until smooth.
Strain into a saucepan through a sieve and discard the seeds.
In a small mixing bowl, mix together the lemon juice, lemon rind and arrowroot
until well combined. Add to raspberry juice in the pan together with the maple
syrup and wine and mix well.
Simmer over low heat, stirring constantly, until thickened. Set aside to
Refrigerate for 2 hours.
To serve - transfer to individual soup plates or bowls, place a dollop of
sour cream in the centre of each bowl and decorate with whole fresh raspberries.
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