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Rosy berry soup

Yield: 5 servings

Ingredients:

• 20 oz Raspberries-frozen thawed 1 ea Cinnamon-3 inch stick
• 2 c Burgundy 1/4 tb Cornstarch
• 2 1/2 c Water 1 x Whipping cream

Instructions:

Combine first 5 ingredients in a deep ceramic heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat and simmer 15 minutes. Press raspberry mixture through a sieve and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low and stir in cornstarch mixture. Cook stirring constantly until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook

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