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Summer Fruit Soup


1 lb. frozen raspberries
2 chicken stock (bouillon) cubes
6 tablespoons ( cup) pineapple juice
1 oz. (2 tablespoons) sugar
6 tablespoons ( cup) soured cream


Serves: 6


Put the raspberries in a bowl, cover and cook on HIGH for 1 minute. Stir, then continue cooking for a further 1 or 2 minutes. Stir and leave to stand for 2 minutes until thawed. Puree the raspberries in an electric blender, then press through a nylon sieve into a bowl.

Dissolve the stock cubes in ½ pint (1¼ cups) hot water. Combine the stock, pineapple juice and sugar in a large heat resistant bowl.

Stir until the sugar has dissolved. Cook uncovered on HIGH for 2 minutes, then add the raspberry puree. Refrigerate for several hours. Garnish each bowl with a spoonful of soured cream before serving.

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