Instructions: * 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.

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.

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