Raspberry Bisque

2 tsp fresh lemon juice

2 1/2 c red raspberries

1/4 c sugar

2 tbsp butter

1 tbsp flour

1/4 tsp salt

1/2 c heavy cream

1 1/2 c milk

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in flour and salt. Add cream and milk all at once and immediately stir vigorously over moderate heat. Continue to cook until thickened, stirring constantly. Cool, stirring occasionally.

Chill. Just before serving, add raspberries gradually to sauce, stirring vigorously. Makes 6 to 8 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997.