Cool Raspberry Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cool Raspberry Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cool Raspberry Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 20 ounces frozen raspberries,
• thawed
• 1 1/4 cups water
• 1/4 cup white wine
• 1 cup cran-raspberry juice
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 3 whole cloves
• 1 tablespoon lemon juice
• 1 (8 ounce) container low-fat
• raspberry yogurt
• 1/2 cup sour cream

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a blender, puree raspberries, water and wine if desired

Step 2: Technique & Execution

Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves

Step 3: Technique & Execution

Bring just to a boil over medium heat

Step 4: Technique & Execution

Remove from the heat; strain and allow to cool

Step 5: Technique & Execution

Whisk in lemon juice and yogurt

Step 6: Technique & Execution

To serve, pour into small bowls and top with a dollop of sour cream.