Show #305

A wonderful, unique soup delight!

Ingredients:

2 pints Michigan raspberries, fresh
1/3 cup raspberry dessert wine, or to taste
1 cup heavy whipping cream
1 tablespoon beet sugar, or to taste
1 tablespoon clover honey, or to taste
sea salt, to taste
2-4 leaves fresh basil, chiffonade
1 teaspoon fresh raspberry vinegar, see recipe
2 tablespoons mascarpone cheese

Directions:

In the bowl of a food processor or blender place the raspberries, dessert wine, beet sugar, salt and clover honey. Process the berry mixture until you obtain a smooth puree. Add the heavy cream and gently process to blend. Taste for seasoning and adjust as necessary.

Strain the mixture through a fine sieve to remove all seeds and refrigerate the soup until needed.

For service pour the soup into a wide shallow bowls and garnish with the mascarpone, fresh basil and raspberry vinegar.