Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
"I wish I could have thought up this beautiful, boozy, bright soup myself, but I didn't," admits Barb. But she's experimented with it plenty, substituting other fruit, like pureed peaches (tossed with a little ginger), even plums, and, she says, "It was a big hit both times." A lot of people detest fruit soups, she notes, because they're often too sweet and one-dimensional, but the Sauternes -- a French sweet wine -- that's used in this recipe might make you eats your words. "It's great for a starter or a dessert," promises Barb.
Raspberry Sauternes soup (from the Silver Palate Cookbook)
1 bottle good, not great, Sauternes, chilled 3 cups fresh raspberries 1/2 cup crème fraiche Fresh mint for garnish
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Westword's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Denver's stories with no paywalls.
Support Our Journalism
1. Pour the Sauternes into a mixing bowl. 2. Sort though the raspberries, discarding any less-than-perfect ones. Crush about half of the berries with the back of a spoon and stir all of them into the wine. Cover and refrigerate for at least 4 hours. 3. Just before serving, put the crème fraiche in a small bowl. Ladle out 2 cups of the chilled Sauternes and berries and whisk gradually into the crème fraiche. Transfer the whisked mixture back into the mixing bowl with the remaining Sauternes. 4. Serve the soup in chilled bowls or cups, top with whole raspberries and garnish with a sprig of fresh mint.