Tuesday, April 19, 2011

Serving Up {Soup}: Chilled Raspberry Soup

It's hard to believe that Easter is just around the corner.  Partly it's hard to believe because I'm not sure how it became April so darned quickly and partly it is because I'm used to warm (Vegas) spring days preceding Easter.  It's just too cold here in the Northwest to lay any claim on spring just yet.

I may still be stuck in cold "soup weather", but hopefully you are not and you are open to a recipe for a refreshing Chilled Raspberry Soup.  It would make a beautiful addition to your Easter menu, if you are still in the planning phases of trying to decide what to serve.

This soup is super easy to put together and can be made beforehand - in fact I like it better the day after it's made because the flavors have a chance to blend together.  My sister-in-law served this as part of her wedding reception buffet - which was held outside on a beautiful June evening.  I wasn't counting, but I'm pretty sure that a large number of guests went back for seconds :)  Most recently my mom and I served it at a baby shower for my brother's wife - we were welcoming twin girls and wanted as much "pink" as we could get in the menu!  This soup was perfect for both events and if you don't serve it at Easter, definably consider serving it for Mother's Day.  It just fits the bill when you are looking for something that says "spring", "light" and "luscious"!

(recipe from Sheri D.)

1 cup Cran-Raspberry juice
1/2 cup sugar
1 1/2 tsp. cinnamon
1 Tbs. lemon juice
3 whole cloves
32 ounce container raspberry yogurt
16 ounce container sour cream
1 pkg. fresh or frozen berries

Stir together the juice, sugar, cinnamon, lemon juice and cloves in a small saucepan until the sugar has dissolved.  Warm over medium-low heat and allow to simmer for 15 minutes to allow the spices to release their flavors.  Remove from heat and strain out the whole cloves and put the juice in the refrigerator to chill.  Once chilled through, add the yogurt and sour cream and whisk until well combined.

When ready to serve, garnish each serving with fresh or frozen berries on top.

1 comment:

  1. One of my favorites! Obviously, since it was served at my wedding. This recipe actually came from the Museum Cafe menu at BYU.