Soup Recipe

In case you're still interested in the yummy soup we had at our lunch, I'm finally getting the recipe posted.

Cool Raspberry Soup

1 bag (20 oz) frozen raspberries, thawed

1 1/4 cups water

1 cup cran-raspberry juice

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

3 whole cloves

1 TBSP lemon juice

1 carton (8 oz.) raspberry-flavored yogurt

1/2 c. sour cream

In a blender, puree raspberries and water. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.