Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| White Wine | 2 tbsp (30ml) | 24 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 20 ounces red raspberries (2 pk; Raspberries should be the frozen in syrup kind and be thawed.)
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 3/4 cup chablis (You can use other dry white wines in this soup, but just white wines)
- orange sections (Fresh)
- ==
Directions
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
Over medium heat, cook and stir until slightly thickened and clear; cool.
Stir in remaining package of raspberries and chablis. Chill.
To serve, place several orange sections in each bowl; add soup.
Garnish as desired; serve with sour cream.
Refrigerate left- overs.