Raspberry Bisque 2 ts Fresh lemon juice
2 1/2 c Red raspberries
1/4 c Sugar
2 tb Butter
1 tb Flour
1/4 ts Salt
1/2 c Heavy cream
1 1/2 c Milk
Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a
mixer to break up the berries. Keep icy cold. Melt butter in a
saucepan, blend in flour and salt. Add cream and milk all at once and
immediately stir vigorously over moderate heat. Continue to cook
until thickened, stirring constantly. Cool, stirring occasionally.
Chill. Just before serving, add raspberries gradually to sauce,
stirring vigorously. Makes 6 to 8 servings.
Raspberry Bisque printer friendly version located here.
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