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Directions:
In a blender or food processor, puree frozen raspberries (thawed). Strain to remove the seeds.
In a medium saucepan combine the raspberries, orange juice, lemon juice and cornstarch. Over medium heat, cook and stir until slightly thickened and clear; cool.
Stir in white wine. Chill.
To serve, place several orange supremes in each bowl and add the soup. Top with sour cream.
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