Raspberry Orange Soup Recipe

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If you're looking for a new and interesting recipe to offer company, you'll love this one. Not only is this soup delicious and easy, it's also impressive to serve.

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Raspberry Orange Soup Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

5 15 20

Ingredients

2 cans (11 ounces each) mandarin oranges
2 cups apple juice
1 cup orange juice
1/2 cup grape juice
1/2 cup lemon juice
1/4 cup quick-cooking tapioca
2 packages (10 ounces each) frozen raspberries in syrup
Whipped cream and ground nutmeg, optional

Directions

Drain oranges, reserving syrup; set oranges aside. In a 2-qt. saucepan, combine syrup, juices and tapioca; let stand for 5 minutes. Bring to a boil over medium heat; boil for 5 minutes, stirring occasionally. Remove from the heat; stir in raspberries until thawed. Add oranges. Chill for at least 8 hours. Garnish with whipped cream and a pinch of nutmeg if desired. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 136 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Raspberry Orange Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p40