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Chilled Raspberry  Soup     Veg  CD  SP  15mins plus chilling


Serves 4    Cold Vegetarian  Fruit Starter  Appetiser  Gluten Wheat Free  Eggless  Hors d'ouevre



375g/13oz Fresh Raspberries 

180ml/6fl.oz. Water 

2 tbsp Lemon juice 

2 tbsp Grated Lemon Zest 

120ml/4fl.oz. Maple Syrup 

2 tbsp Arrowroot 

480ml/16fl.oz. Strawberry Wine 

4 tbsp Sour Cream 

Fresh Raspberries to garnish




1. Place the raspberries in a blender or food processor and puree until smooth. Strain into a saucepan through a sieve and discard the seeds.


2. 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. 


3. Simmer over low heat, stirring constantly,  until thickened. Set aside to cool.


4. Refrigerate for 2 hours. 


5. 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. Serve cold.



More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Raspberry Recipes


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


Related Recipes and Information

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