Chilled Raspberry Soup Recipe


Ingredients

1 jim vorheis
1 1/2 tbsp unflavored gelatin
1/3 cup cold water
3/4 cup hot water
30 oz frozen raspberries, thawed
3 1/2 cup sour cream (28-oz)
1 1/3 cup pineapple juice
1 1/3 cup half and half
1 1/3 cup dry sherry
1/3 cup grenadine
2 tbsp lemon juice
1 mint
1 whole raspberries


Directions

Soak gelatin in cold water for 5 minutes. Stir in hot water and
dissolve over low heat. Push raspberries through a strainer to
remove seeds, then puree. Combine all ingredients and place in a
glass bowl. Cover and refrigerate overnight. Garnish with mint
and/or whole raspberries.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis


Servings: 12 servings

 

 

Chilled Raspberry Soup Recipe brought to you by Recipe Ideas


Categories: Fruit; Soup


The History of Recipes

Written recipes as an idea can be observed far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just simple hieroglyphic instructions for meal preparation.

Continuing our culinary historical journey, there were a couple of books which date from the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is popular today, but instead descriptions of the types of meals prepared for the nobility of the time.

When we get to the twentieth century, cookery books were starting to become popular mostly due to more people being able to read, leisure time and a general increase in wealth.

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We hope you enjoy this Chilled Raspberry Soup recipe.

 


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