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Posted by on Aug 10, 2007 in Fruits Soups, International Soups | 0 comments

Denmark Raspberry Soup

Serves 12
• 6 cups raspberries
• 12 cups water
• 4 tbsp cornstarch
• ½ cup sugar

1. Wash the raspberries and drain. Cover the berries with the 12 cups of water and bring to the boiling point. Lower the heat and let the berries simmer until soft.
2. Put theough a coarse sieve and return to the kettle. Mix the cornstarch with a little cold water and stir gently into the soup.
3. Add the sugar and heat again to the boiling point, stirring to prevent scorching.
4. Serve immediately.

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