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Raspberry Soup

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Category : Breakfast, Recipes, Snacks, Vegetarian

Photo of Raspberry SoupIt’s hard to find locally grown fruit in the grocery stores in winter. I love my freezer at this time of the year. I was rummaging in the fruit section of my freezer and found a bag of beautiful frozen raspberries from last summer’s harvest in my friend Nancy’s garden. I froze them spread in a single layer on a cookie sheet and then put them in a plastic freezer bag. That way the berries don’t stick together. After months in the freezer, the color was still so beautiful and the flavor was so sweet that I didn’t add any sweetener to this recipe. You could add a tablespoon or two of local honey if your berries are more tart.

  • Prep Time:
    5 min
  • Cook Time:
    0 min
  • Ready In:
    5 min
Servings: 3 servings
Ingredients:
  • 2 cups frozen raspberries (Gude Erth Farm garden, Lummi Island)
  • 1 cup half-and-half (Twin Brook Creamery, Lynden)
  • 1/2 cup plain yogurt (Grace Harbor Farms, Custer)

Instructions:

Put half-and-half, yogurt, and raspberries into a blender. Process until well mixed. Chill.

Serving Suggestions:

Goes well with Potato Egg Nests. Also makes a good snack, or a light breakfast all by itself.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
Home garden (Gude Erth Farm)

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