April 12, 2008

Chilled Rasberry soup

4 cups rasberries
1/2 c sugar
1/4 c cranberry juice cocktail
1 c sour cream

Place rasberries, sugar, and cranberry juice in blender. Cover and blend on high until smooth.
Pour rasberry mixture into bowl, stir in sour cream, Cover and refrigerate 1 to 2 hours or until cold.
Serve topped with dollops of additional sour cream and rasberries if desired.

No comments: