Scandinavian Recipe: Vegetarian Susan’s Raspberry & Red Wine Soup

Preparation Time: 20 minutes
Cooking time: 2 ½ hours
Serves: 4

Ingredients List:

Sweetened raspberries (frozen) – 8 cups
Red wine- 2 cups
Cinnamon- ½ teaspoon
Cornstarch- 2 teaspoons
Water- ½ cup
Ice cream (vanilla) - 2 cups or 1 pint

How to cook:

1. Take a sauce pan and add in the raspberries. Add in the wine and the cinnamon also into the saucepan. Heat on a high flame. Let it boil for a while and when it comes to a boil, the flame will have to be reduced and then let it cool for a while for about 15 minutes.

2. Add in some cornstarch. Add in some water and then add it into the pan with the other ingredients. Mix these ingredients well.

3. Increase the flame and allow it to cook for a while. Cook well till the mixture is thickened well. Once this has been done, turn off the flame, cover it and let it cool for a while.

4. When the mixture has become cold enough, the soup will have to be pressed in a cheese cloth or using a coriander strainer. Strain the ingredients well.

5. Once this has been done, use a spoon preferably a wooden spoon. Press well and remove the seeds.

6. Once the whole dish has been done, place it in a bowl and let it stand. Spread out the table. Use small bowls. Scoop out the ice-cream into the bowl and then add in the soup over the ice-cream.