Raspberry Soup - Hindbærsuppe

Serves 12

Wash the raspberries and drain. Cover the berries with the 3 quarts of water and bring to the boiling point. Lower the heat and let the berries simmer until soft. Put theough a coarse sieve and return to the kettle.

Mix the cornstarch with a little cold water and stir gently into the soup. Add the sugar and heat again to the boiling point, stirring to prevent scorching.

Serve at once.