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Chef Jason Collin from Firebox Restaurant is excited to be featured as the resident chef at the Farmers’ Market at Billings Forge. He is committed to sourcing as much product locally as he possibly can and will be purchasing product from market vendors for his menu. Chef Jason will be joining us throughout the season for cooking demonstrations and will be providing the farmers’ market with delicious, simple, and elegant recipes to share with our customers at the market and online.

Raspberry Soup
by Jason Collin

1 quart of CT raspberries
½ cup of sugar
½ cup of dessert wine such as Moscato, Riesling, Cava, Prosecco, or any other light wine you like
Pinch of salt

Procedure:

Get a pot of boiling water on the stove and place a mixing bowl that fits just a little bigger than the circumference of the pot on top to work as a double boiler.  Stem and gently rinse raspberries and cut into quarters.  Place the berries, sugar, and salt into the bowl over the pot of boiling water.  As the mixture is cooking and releasing the juices the berries will become lighter and the juice will be dark red which is what you are looking for.  When it seems that the berries are as cooked as can be remove the bowl from the pot.  Strain the juices through a fine mesh strainer (for more clarity, use a French press to help get out all of the pulp).  Allow the raspberry liquid to chill in the refrigerator until cold.  Just before serving add the wine.

This soup is good as a simple light dessert on its own served with more fresh berries or for an accompaniment with other fruits and yogurt, ice cream or sorbet, panna cotta, or with any chocolate dessert.