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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I know. I was skeptical at first two. A neighbor made this for our annual Christmas potluck, and it was so unusual that I just had to get the recipe. When I made it, I added plenty of pepper to counterbalance the tartness of the raspberries. Don't knock it until you've tried it! Ingredients:
1/4 cup butter |
1 onion, diced |
1/2 cup all-purpose flour |
2 (14 1/2 ounce) cans chicken broth (or vegetable for vegetarians) |
1 (6 ounce) can tomato paste |
2 (28 ounce) cans whole canned tomatoes |
1 (10 ounce) package frozen raspberries |
salt and pepper, to taste |
Directions:
1. Melt butter in a large pot over medium-heat.
2. Add onion, and cook until translucent.
3. Add flour, broth, and tomato paste and cook for about 2 minutes.
4. Add whole tomatoes and puree with a handblender.
5. Throw in the frozen raspberries and simmer for about 30 minutes.
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