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Raspberry Soup

2 10-ounce packages frozen red raspberries in syrup, thawed
1/2 cup orange juice
1/4 cup lemon juice
1 Tbsp. corn starch
1 Tbsp. sugar
3/4 cup chablis or other dry white wine

In food process, puree 1 package of raspberries and strain to remove
seeds. Combined pureed raspberries, orange juice, lemon juice,
cornstarch, and sugar in a medium saucepan. Cook over medium heat,
stirring constantly, until slightly thickened and clear. Cool.
Stir in remaining package of raspberries and wine. Cover and chill
well.

I serve this with orange sections and garnished with fresh raspberries
orange twists and a dab of sour cream.

Note: freah raspberries can be used when in season. Add sugar to
them and chill until a nice syrup forms.

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