Raspberry Fuchsia Soup is a traditional American recipe for a classic fruit soup made with raspberries, wine and strawberries that is tratitionally served for Easter. The full recipe is presented here and I hope you enjoy this classic American version of: Raspberry Fuchsia Soup.
This American fruit soup is often served at Easter time, with the red colour of the soup representing the blood of the risen Christ. The origin of the soup is German, however, and it's made from a base of strawberry wine, the same strawberry wine that forms the base for German Erdbeer Bowle (Strawberry Wine Punch).
Go to the printable version of the recipe
1 tbsp granulated sugar
1 tbsp brandy
325ml (1/2 bottle) German riesling, well chilled (or any dry white wine)
180ml (2/3 cup) water
2 tbsp lemon juice
2 tbsp finely-grated lemon zest
2 tbsp arrowroot
120ml (1/2 cup) maple syrup
500ml (2 cups_ strawberry wine
120ml (1/2 cup) sour cream
60g (2 oz) fresh raspberries, to garnish
Purée the raspberries in a food processor then pass through a fine-meshed sieve to remove the skins and pips. Set the liquid aside. Combine the left-over raspberry pulp with the strawberry pulp in a saucepan. Stir in the water and bring to a simmer. Cook for 5 minutes then strain the mixture into the bowl containing the raspberry purée.
In a small bowl, whisk together the lemon juice, lemon zest and arrowroot until smooth. Whisk this into the raspberry puree mixture then whisk in the maple syrup and the strawberry wine.
Turn the resultant mixture into a pan. Bring to a simmer and cook until the soup is thick. Take off the heat and turn into a heat-proof bowl. Allow to cool, cover with clingfilm and refrigerate for at least 2 hours before serving.
To serve, ladle the soup into bowls and garnish with sour cream and fresh raspberries.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This American fruit soup is often served at Easter time, with the red colour of the soup representing the blood of the risen Christ. The origin of the soup is German, however, and it's made from a base of strawberry wine, the same strawberry wine that forms the base for German Erdbeer Bowle (Strawberry Wine Punch).
Go to the printable version of the recipe
Raspberry Fuchsia Soup Recipe
Ingredients:
For the Strawberry Wine:
300ml (1 1/4 cups) strawberries, hulled and halved1 tbsp granulated sugar
1 tbsp brandy
325ml (1/2 bottle) German riesling, well chilled (or any dry white wine)
For the Soup:
350g (12 oz) fresh raspberries180ml (2/3 cup) water
2 tbsp lemon juice
2 tbsp finely-grated lemon zest
2 tbsp arrowroot
120ml (1/2 cup) maple syrup
500ml (2 cups_ strawberry wine
120ml (1/2 cup) sour cream
60g (2 oz) fresh raspberries, to garnish
Method:
Begin with the strawberry wine. Place the strawberries in a large glass jar the sprinkle with sugar and drizzle with the brandy. Set aside to marinate for 2 hours then add the white wine. Stir to combine and set aside, covered, for 2 hours more. After this time, pass the mixture through a fine-meshed sieve, pressing down on the fruit to extract as much of the liquid as possible (reserve the left-over fruit pulp). Set aside.Purée the raspberries in a food processor then pass through a fine-meshed sieve to remove the skins and pips. Set the liquid aside. Combine the left-over raspberry pulp with the strawberry pulp in a saucepan. Stir in the water and bring to a simmer. Cook for 5 minutes then strain the mixture into the bowl containing the raspberry purée.
In a small bowl, whisk together the lemon juice, lemon zest and arrowroot until smooth. Whisk this into the raspberry puree mixture then whisk in the maple syrup and the strawberry wine.
Turn the resultant mixture into a pan. Bring to a simmer and cook until the soup is thick. Take off the heat and turn into a heat-proof bowl. Allow to cool, cover with clingfilm and refrigerate for at least 2 hours before serving.
To serve, ladle the soup into bowls and garnish with sour cream and fresh raspberries.
Printable version of the Recipe
americq, easter, soup, fruit, vegetarian
Soup
America
Raspberry Fuchsia Soup
https://fabulousfusionfood.blogspot.com/2019/04/raspberry-fuchsia-soup-recipe.html
Raspberry Fuchsia Soup. This is a modern American recipe (based on a German original) for a fruit soup of raspberries in a strawberry wine base that is typically served for Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-JfWYgXsVt99wYD6hNkNax42HRmFWlphFev-xRsMLnWN8pAOkGm6VSa2mFw75CZSQPDMjMqC1M7vRXsOc3UTfDxITbsoe_dWdo1X5ftOABnxJYvOGFfqJEpeX0iWKGbdRcd2OhX6XX8/s1600/raspberry-fuchsia-soup.png
2019-04-19
Yield: 4
Raspberry Fuchsia Soup
Raspberry Fuchsia Soup. This is a modern American recipe (based on a German original) for a fruit soup of raspberries in a strawberry wine base that is typically served for Easter.
prep time: 230 mins
cook time: 40 mins
total time: 270 mins
Ingredients:
- 300ml (1 1/4 cups) strawberries, hulled and halved
- 1 tbsp granulated sugar
- 1 tbsp brandy
- 325ml (1/2 bottle) German riesling, well chilled (or any dry white wine)
- 350g (12 oz) fresh raspberries
- 180ml (2/3 cup) water
- 2 tbsp finely-grated lemon zest
- 2 tbsp arrowroot
- 120ml (1/2 cup) maple syrup
- 500ml (2 cups) strawberry wine
- 120ml (1/2 cup) sour cream
- 60g (2 oz) fresh raspberries, to garnish
For the Strawberry Wine:
For the Soup:
Method:
- Begin with the strawberry wine. Place the strawberries in a large glass jar the sprinkle with sugar and drizzle with the brandy. Set aside to marinate for 2 hours then add the white wine. Stir to combine and set aside, covered, for 2 hours more. After this time, pass the mixture through a fine-meshed sieve, pressing down on the fruit to extract as much of the liquid as possible (reserve the left-over fruit pulp). Set aside.
- Purée the raspberries in a food processor then pass through a fine-meshed sieve to remove the skins and pips. Set the liquid aside. Combine the left-over raspberry pulp with the strawberry pulp in a saucepan. Stir in the water and bring to a simmer. Cook for 5 minutes then strain the mixture into the bowl containing the raspberry purée.
- In a small bowl, whisk together the lemon juice, lemon zest and arrowroot until smooth. Whisk this into the raspberry puree mixture then whisk in the maple syrup and the strawberry wine.
- Turn the resultant mixture into a pan. Bring to a simmer and cook until the soup is thick. Take off the heat and turn into a heat-proof bowl. Allow to cool, cover with clingfilm and refrigerate for at least 2 hours before serving.
- To serve, ladle the soup into bowls and garnish with sour cream and fresh raspberries.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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