Raspberry Soup Recipe

Raspberry Soup anyone? This was found in a recipe book for 1976, that was from my Nan's recipe collection. I thought it would be interesting to make. It's quite different and nicer eaten cold. I think adding some crushed meringue into it would make it into a delicious dessert.

Did you know that fruit soup is a popular dish in Hungary, often served as an appetizer or dessert.

Perhaps it is something we could try at Supper Club?

You will need

• 2 cups raspberries, I used frozen
• Squeeze of lemon juice
• Fine sugar to taste 
• 2 teaspoons of cornflour
• ½ cup double cream
• 
  
• Simmer the raspberries in 1 pint of water with the lemon juice for 15-20 minutes 
• Remove from the heat and sieve the raspberries, remembering to keep the water
• Press the raspberries against the back of the sieve with a fork, until the make a puree, add them back to the saucepan
• Mix the cornflour with 1 tablespoon of water and add to the puree
• Simmer gently for a few minutes, stirring all the time
• Add some of the saved raspberry water, until you get the desired consistency
• Stir in enough sugar to taste

Enjoy!!