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- 20 ounces red raspberries (2 pk; raspberries should be the frozen in syrup kind and be thawed.)
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 3/4 cup Chablis (You can use other dry white wines in this soup, but just white wines)
- orange sections (Fresh)
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
Over medium heat, cook and stir until slightly thickened and clear; cool.
Stir in remaining package of raspberries and Chablis. Chill.
To serve, place several orange sections in each bowl; add soup.
Garnish as desired; serve with sour cream.
Refrigerate left- overs.