Raspberry Soup/Malinovyi Sup
|Red currant||175 Gram|
|Water||3⁄4 Pint (450 milliliter)|
|Lemon||1⁄2 , juiced and rind grated|
|Light brown sugar||150 Gram|
|Whipping cream||275 Milliliter|
|Sour cream||150 Milliliter|
Reserve a large handful of berries for garnish. Place the remainder in a blender or food processor fitted with a metal blade and process until the berries are liquified.
Place a fine sieve over an enamelled or stainless-steel saucepan. Press the pureed fruit to extrat the seeds, stirring through the sieve in batches until all the liquid has passed through.
Add the water to the strained fruit. Place over high heat and bring to the boil; lower the heat, and simmer for 15 minutes. In a small bowl, mix the cornflour with a little water. Whisk into the soup, turn up the heat, and continue whisking as the soup begains to boil and the soup thickens. Lower the heat and whisk in the lemon juice and rind, sugar and cinnamon.
Take off the heat, allow to cool, then chill for several hours or overnight.
Before serving, shisk in th4e whipping and sour cream. Ladle into individual soup bowls and garnish each with some of the reserved berries.
My own twist: I like to add a couple sprigs of fresh mint as a garnish.