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Susan's Raspberry & Red Wine Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8219
Energy (kCal)532.0
Carbohydrates (g)122.3573
Total fats (g)6.3987
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dump raspberries, wine and cinnamon into a large saucepan, bring to a boil, then reduce heat & simmer gently for about 15 minutes. | 2. Mix cornstarch and water (I use a pint jar with a cover & shake the daylights out of it!); gradually stir into simmering "soup". | 3. Cook until thickened, remove from heat; cover pan and chill. | 4. When cold, press "soup" through a cheese-cloth/colander sieve (I clip the cheesecloth with clothespins to the edge of the colander). | 5. Use the back of a wooden spoon to press and remove seeds. | 6. To serve: scoop 1/2 cup of ice cream into a serving bowl, spoon one-fourth of the "soup" over the frozen confection. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry 8 cups sweetened thawed frozen 511.68 117.4896 11.808 6.396
    red wine 2 cups - - - -
    cinnamon 1/2 teaspoon - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    water 1/2 cup 0.0 0.0 0.0 0.0
    vanilla ice cream 2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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