Fruit Soup Ii
20 oz Frozen raspberries, In pouches 2 Chicken bouillon cubes or 2 pk Instant chicken broth 1 1/4 c Boiling water 1/2 c Pineapple juice 2 T Sugar 1/2 c Commercial sour cream 1. To ...
Ingredients
- 20ozfrozen raspberries,
- 2pk instant chicken broth
- 11/4 c boiling water
- 1/2c pineapple juice
- 2t sugar
- 1/2c commercial sour cream
- 1. to thaw raspberries, place pouches in microwave oven and h
- 6. serve garnished with a dollop of sour cream.
Directions
- 1
20 oz Frozen raspberries, In pouches 2 Chicken bouillon cubes or 2 pk Instant chicken broth 1 1/4 c Boiling water 1/2 c Pineapple juice 2 T
- 2
To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute
- 3
Allow to stand 1 minute and then heat an additional 1 minute
- 4
Allow to stand 1 minute to distribute the heat
- 5
If not completely thawed, heat an additional minute
- 6
Pour thawed berries and juice into the container of a blender and blend until smooth
- 7
Berries may also be pressed through a sieve or food mill
- 8
In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar