Rosy Berry Soup

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Title: Rosy Berry Soup
Categories: Fruits, Soups/stews
Yield: 5 servings

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

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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