Cream of Raisin Soup
Cinnamon, cloves and lemon for a raisin soup to serve first or last.
- 1 cup California raisins
- 4 whole cloves or 1/4 teaspoon ground cloves
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 piece lemon rind
- 4 tablespoons sugar
- 2 cups milk, apple juice or cold water
- 3 tablespoons cornstarch
- 1/2 cup heavy cream
Combine raisins, cloves, cinnamon, lemon juice and rind, sugar and milk in saucepan. Bring to boil and simmer until raisins are plump and soft, about 5 minutes. Remove cloves, cinnamon stick and lemon rind. Mix cornstarch with 3 tablespoons cold water and add enough to thicken the soup to the desired consistency. Remove from heat and cool. Just before serving, stir in heavy cream. Serve warm or cold, but serve the day it is prepared.
Nutrition Facts Per Serving
Calories 360 (33% from fat); Total Fat 14g (sat 8g, mono 4g, poly 0g, trans 0g ); Cholesterol 50mg; Protein 6g; Carbohydrate 56g; (Dietary Fiber 3g; Sugars 48g; ); Iron 1mg; Sodium 80mg; Calcium 187mg; Potassium 530mg
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