Scandinavian Rasberry Soup

20 oz (2 pk) Red Raspberries * 3/4 c Chablis **
1/2 c Orange Juice 1 x Fresh Orange Sections
1/4 c Lemon Juice 1 x Granishes ***
1 tb Cornstarch 1 x Sour Cream
8 servings
* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
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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.