RASPBERRY-CRANBERRY SOUP FOR TWO

Raspberry-Cranberry Soup for Two image

Looking for a delicious recipe for two? Look no further!-Susan Stull, Chillicothe, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

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Ingredients

1 cup fresh or frozen cranberries
1 cup unsweetened apple juice
1/2 cup fresh or frozen raspberries, thawed
1/4 to 1/2 cup sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon ground cinnamon
1 cup half-and-half cream, divided
1-1/2 teaspoons cornstarch
Whipped cream and additional raspberries, optional

Steps:

In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat., Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired.

Nutrition Facts : Calories 361 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 5g protein.