Rosy Berry Soup Recipe

Directions:

1. Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
2. Bring mixture to a boil; reduce heat, and simmer 15 minutes.
3. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
4. Combine cornstarch and 1/4 cup raspberry liquid; stir well.
5. Bring remaining liquid to a boil.
6. Reduce heat to low, and stir in cornstarch mixture.
7. Cook, stirring constantly, until slightly thickened.
8. Chill 6 to 8 hours.
9. Drizzle whipping cream in soup, and swirl in with a knife.
10. Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.