Appetizer: Chilled Raspberry Soup
Servings: 6
Prep Time: 10 minutes
Ingredients
2 pt raspberries, fresh, gently washed
2 cup sour cream
1 cup whole milk
1 cup ginger ale
1/4 cup sugar
2 tbsp triple sec
2 tbsp lemon juice
Directions
1. Reserve 6 raspberries for garnish.
2. In a blender or food processor, puree the remaining raspberries until smooth.
3. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.
4. Whisk in the remaining ingredients, except the reserved berries.
5. Cover and refrigerate until cold.
Notes
Substitute blueberries for the raspberries and Champagne for the triple sec to make chilled blueberry soup.