Chilled Raspberry Soup

Serves 4

Chilled soups are an unexpected surprise at the dinner table, but they are appropriate any time of the year. Old Orchard’s Red Raspberry juice lends a sweetness that contrasts nicely with the cinnamon. Serve alongside a light and healthy dinner to add just the right touch.

Ingredients:

• 10 ounces fresh raspberries
• 1 cup burgundy wine
• 1 cup Old Orchard Organic Red Raspberry juice
• 2 1/2 cups water
• 1 each cinnamon sticks
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla (optional)
• Fresh mint (optional)

Directions:

1. In a stock pot combine, raspberries, burgundy wine, water, cinnamon stick and Old Orchard organic red raspberry juice.
2. Bring to a boil and then reduce to a simmer and cook covered for 15 minutes.
3. Remove cinnamon stick and blend ingredients with a stick blender until smooth, then strain.
4. Mix cornstarch and water, then stir into soup and bring to a boil—be sure to stir frequently.
5. Once it thickens chill for several hours or overnight.
6. When ready to serve, mix together whipping cream and powdered sugar in small mixing bowl.
7. Add _ teaspoon of vanilla, if desired.
8. Mix using the first speed on the mixer for 1 minute. Mix at high speed for 1 minute or until stiff peaks form.
9. Serve in chilled bowls, garnish with cream and fresh mint.