Receta Hindbaer Suppe (Raspberry Soup) for Soup Saturday Swappers

by Sid's Sea Palm Cooking

It's Soup Saturday Swappers time.   This is the time of the month where we make and post about a soup and then share it.  Each month has a different theme.    Wendy of A Day in the Life on the Farm started this group and since it's the third Saturday, it's time for soup.  Camilla is our hostess this month, and she wanted us to do a Fruit Soup.   Hey, I'm a Dane and we make a lot of  fruit soups.   I mean.   I got this.  I'd made some Kammerjunkere for the Improv Cooking Challenge.  This month's challenge was Cookies and Cream.    Kammerjunkere are served not only with Koldskål, but also with fruit soups of all kinds.    Since I had a bunch of Kammerjunkere still left...   And since they go so well with fruit soups... I kinda cheated on this, but that's after I saw the price of fresh raspberries at the store.  I'm sorry, but I'm not into mortgaging my house just yet to buy berries.   I miss the good old days of running down to the field and picking pounds and pounds of raspberries.   And eating as many as I wanted, while picking.   And you know, it's OK.  It all works.   BTW, you need to try this combo, you do.  After taste testing it, I had to keep myself from eating the whole thing.   But I restrained myself, barely.  This is going to be my contribution to Tapas Time this month.  I'm not hosting so I get to play. giggle.  and since the plate looked kinda bare.  I added the Kammerjunkere and dunked one... yield: 4 servingsAuthor: Sid's Sea Palm Cooking (adapted from Dan Sukker)print recipe Hindbær Suppe prep time: 10 MINScook time: total time: 10 mins This light, bright soup can be served as a unique dessert or even as a light appetizer. Served cold. INGREDIENTS: 10 oz. Fresh or frozen Raspberries 1 1/4 cups water 3/4 cup wine or 7 oz. 2-4 teaspoons cornstarch mixed with 2 tablespoons water 1 tablespoon fresh lemon juice 1/4 cup sugar 1 teaspoon vanilla sugar INSTRUCTIONS: Heat the raspberries, wine and 1 1/4 cups water together. Stir to break up the raspberries a little, then stir in the cornstarch water mixture, let it come to a boil, and thicken a little. Add the lemon juice and stir through to distribute evenly. Take the pot off of the heat and sweeten to taste with the sugar. Cool and serve cold with some Kammerjunkere or a sweet cookie.  You can also serve this lukewarm if desired. Created using The Recipes Generator If you want to come play with us and share in Soup Saturday Swappers, check out the Facebook group Soup Saturday Swappers  or leave a comment at Wendy's blog and she'll send you an invite. An InLinkz Link-up