Raspberry Bisque

Raspberry Bisque

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  • 2 tsp
    lemon juice
  • 2 1/2 c
  • 1/4 c
  • 2 Tbsp
  • 1 Tbsp
    fajita seasoning
  • 1/4 tsp
  • 1/2 c
    heavy cream
  • 1 1/2 c

How to Make Raspberry Bisque


  1. Sweeten raspberries with the sugar; stir in lemon juice.
  2. Beat with a mixer to break up the berries; keep icy cold.
  3. Melt butter in a saucepan, blend in flour and salt; add cream and milk all at once and immediately stir vigorously over moderate heat.
  4. Continue to cook until thickened, stirring constantly; cool, stirring occasionally.
  5. Chill; just before serving, add raspberries gradually to sauce, stirring vigorously.

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About Raspberry Bisque

Course/Dish: Cream Soups Other Soups
Other Tag: Quick & Easy

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