Fruit soup ii

4 servings

Ingredients

Quantity Ingredient
20 ounces Frozen raspberries,
In pouches
2 Chicken bouillon cubes or
2 packs Instant chicken broth
1¼ cup Boiling water
½ cup Pineapple juice
2 tablespoons Sugar
½ cup Commercial sour cream

Directions

1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute. Allow to stand 1 minute and then heat an additional 1 minute. Allow to stand 1 minute to distribute the heat. If not completely thawed, heat an additional minute.

2. Pour thawed berries and juice into the container of a blender and blend until smooth. Berries may also be pressed through a sieve or food mill.

3. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.

4. Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries.

5. Chill several hours or overnight.

6. Serve garnished with a dollop of sour cream.

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