Raspberry Fuchsia Soup

Raspberry Fuchsia Soup

3 cups fresh raspberries
3/4 cup water
2 tablespoons lemon juice
2 tablespoons lemon rind, grated fine
2 tablespoons arrowroot
1/2 cup maple syrup
2 cups strawberry wine
1/2 cup sour cream
1/2 cup fresh raspberries for garnish

Pur?e raspberries for soup; strain through a sieve into bowl; set aside.

Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve.

Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to saucepan. Simmer over low heat until thick. Refrigerate 2 hours.

Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4.

Fat-free Chilled Melon Soup

Fat-free Chilled Melon Soup

4 cups cantaloupe balls
1 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon sugar
1 tablespoon lime juice

Combine all ingredients in a food process or blender and process until smooth. Refrigerate several hours before serving.

Makes 4 servings.

Really Good Soup

Really Good Soup

Source: Captain Jim Norman/Nashville Firefighter – Station #3, Nashville, Tennessee

1 pound navy beans, cooked
3 cups smoked ham, diced
2 cans Campbell’s Cheddar Cheese Soup
2 pound potatoes, diced
1 large onion, chopped

Drain and reserve liquid from cooked beans. Cook potatoes and onions together just barely covered with water. When beans, potatoes and onions are done, combine with cheese soup and ham. Add liquid from beans, to taste.

Goes great with corn muffins and corn sticks.