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Chilled Raspberry Soup


We recently took an Alaskan Cruise and I really enjoyed the Chilled Raspberry Soup. There were a few culinary classes offered during our cruise and I couldn't resist taking them in. I asked the chef if I could share this recipe and she said: "of course...many people take this one home to share". 
It's a perfect hot summer's day soup to serve before the main course. 
  • 2 pints fresh raspberries, (or frozen and thawed) 
  • 2 cups sour cream
  • 1 cup whole milk
  • 1 cup ginger ale
  • 1/4 cup sugar
  • 2 tablespoons triple sec (or 2 tbsp orange juice if you want a non-alcoholic choice) 
  • 2 tablespoons freshly squeezed lemon juice
  1. Reserve 6 raspberries for garnish. 
  2. Use a blender or food processor to puree raspberries until smooth. 
  3. Over a non-reactive bowl strain pureed fruit through a cheesecloth or fine sieve to remove seeds. Discard seeds.
  4.  Whisk together remaining ingredients, and add in the pureed and sieved raspberries.
  5. Pour soup into a glass jar or bowl. Cover well and refrigerate until very cold.
  6. I like to place individual serving bowls in the refrigerator for about an hour before serving soup. Add chilled soup to chilled bowls. Garnish with remaining raspberries and serve immediately. 


7 comments:

  1. Y'all have the best recipes....love this chilled soup!

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  2. Raspberries are my vary favorite so I can't wait to try this. You gals come up with the best recipes. Thank you!

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  3. Kathy, this sounds so refreshing and it's pretty too.

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  4. Was this from a Holland-America cruise? I loved my cooking class on HAL (especially when the ship was moving up and down as the pots were boiling & bubbling away on the stove!). This chilled soup looks and sounds wonderful...will try it soon. Thanks! AnnZ

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    1. Yes it was HA. We had only one evening of rough waters. Enjoy the soup.

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  5. I'm guessing this recipe makes approx. 8 appetizer servings?

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  6. If you use blueberries, no need to strain seeds! Blueberry soup is great!

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