Chilled Raspberry Soup Recipe




Chilled Raspberry Soup Ingredients

1 jim vorheis
1 1/2 tbsp unflavored gelatin
1/3 cup cold water
3/4 cup hot water
30 oz frozen raspberries, thawed
3 1/2 cup sour cream (28-oz)
1 1/3 cup pineapple juice
1 1/3 cup half and half
1 1/3 cup dry sherry
1/3 cup grenadine
2 tbsp lemon juice
1 mint
1 whole raspberries

A Recipe for
Chilled Raspberry Soup

 

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Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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This is a recipe for Chilled Raspberry Soup from the recipe cookbook of Recipes-to-go (Fruit)


“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




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Chilled Raspberry Soup

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Chilled Raspberry Soup Directions

Soak gelatin in cold water for 5 minutes. Stir in hot water and
dissolve over low heat. Push raspberries through a strainer to
remove seeds, then puree. Combine all ingredients and place in a
glass bowl. Cover and refrigerate overnight. Garnish with mint
and/or whole raspberries.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Serves: 12

 

 

 

 

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Chilled Raspberry Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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