Cold Raspberry Soup with Pound Cake Croutons
in the kitchen with… Autumn 2025
Ingredients
1 20-ounce bag frozen raspberries
¼ cup white wine
1¾ cups water
1¾ cups cran-raspberry juice
½ cup sugar
1 frozen pound cake, thawed
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 tablespoon lemon juice
1 7-ounce carton raspberry-flavor yogurt
½ cup sour cream
2 tablespoons powdered sugar
Instructions
- In a blender puree raspberries, wine, and water. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. Bring just to a boil over medium heat. Remove from heat, strain, and allow to cool. Whisk in lemon juice and yogurt. Refrigerate.
- For toasted pound cake croutons, slice pound cake horizontally into thirds. Cut each layer into cubes and spread on an ungreased cookie sheet. Place in a preheated 200°F oven; check cubes and turn them every 10 minutes to toast evenly.
- Process takes about 30 minutes. Cool completely and store cubes in plastic bags. May be made ahead.
- To serve, pour soup into small bowls, sprinkle with croutons, and top each serving with a dollop of the sour cream mixed with powdered sugar. Makes 5 to 6 servings.
Recipe courtesy Patty Hunt of Ankeny.
