My Year In Soup-Week 21

With temperatures pert-near 100 for the last few days, the only soup that sounded good this weekend was Ice Cream Soup. The original recipe can be found here. I halved the recipe and made a few other minor adjustments.

Raspberry Ice Cream Soup

INGREDIENTS:

• 1 package frozen raspberries in syrup, thawed
• 1 tbsp all-purpose flour
• 1/2 can mandarin oranges, undrained
• 1/4 cup fresh or unsweetened frozen raspberries
• 2 tbsp water
• 1/2 cup Premium Natural Vanilla Ice Cream
• 1 1/2 tbsp lemon juice
• Fresh mint leaves (garnish)

PREPARATION:

1. In blender, combine undrained raspberries, lemon juice and flour; process until smooth; strain to remove seeds, if desired.

2. Pour into a 1 quart saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; add 1/2 cup ice cream and stir until melted.


3. Add undrained oranges, whole raspberries and water. Chill. Ladle into individual bowls; top each with a scoop of ice cream and garnish with mint leaves, if desired.

Makes 2 servings

Ahhhhhh....best soup for a 100 degree day!!

My Notes:

• This was listed under breakfast/brunch recipes but I think it would make for a great snack or light dessert. You could make it healthier by using frozen yogurt in place of the ice cream.
• I couldn't find frozen raspberries in syrup so I just took some frozen raspberries, put them in a bowl, sprinkled some sugar on top and let them make their own syrup
• I didn't take the time for straining out the seeds, but if I was serving this to guests, I would. The seeds can be a bit annoying.
  
• Any seasonal fruit would work well with this-can hardly wait to try it with strawberries or peaches! Play around with the mandarin oranges and fresh fruit amounts as well.