Red Raspberry Chicken Soup
- One quarter teaspoon aceto balsamico balsamic vinegar
- One and one half cups chicken stock
- Two cups smoked chicken meat
- Two tablespoons granulated sugar
- Two tablespoons red raspberry vinegar
- One and one half pints red raspberries
- One cup buttermilk
- One half cup plain yogurt
- Six fresh basil leaves
- Sea salt to taste
- Cracked pepper to taste
Set aside the one half pint of the raspberries. Put the raspberry vinegar, chicken stock, and the remaining raspberries in a blender and process until the mixture is smooth. Strain through cheesecloth and place in a medium-sized bowl and blend in the buttermilk as well as the basil. Add one tablespoon of sugar and then taste. Continue to taste and add sugar to your taste. Mix in the chicken meat with the rest of the raspberries. Salt and pepper to taste. Before serving, refrigerate for one full hour. Touch with the balsamic vinegar for additional flavor. Serve with yogurt and the basil leaf. The soup is the best the same day it is made.
