Creamy fruit soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Package frozen raspberries,blueberries, |
| Strawberries, peaches, or mixed fruit, thawed | ||
| 1 | cup | Water |
| ¼ | cup | Sugar |
| 2 | Inches stick cinnamon | |
| 1 | dash | Ground nutmeg |
| 1 | dash | Ground cloves |
| 1 | tablespoon | Water |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Dairy sour cream |
| ½ | cup | Milk |
Directions
Drain fruit, reserving syrup (cut up large pieces of fruit). In 1½- quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir till thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa
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