• Ingredients: 22
  • Serves: 4

Quonquont farm raspberry soup with raspberries, sugar, nonfat plain yogurt, ice water, red wine.


Chive oil and crostini:

  • 2 1-ounce bunches chives
  • Kosher salt
  • 3/4 cup plus 1 tbsp. olive oil
  • 8 thin slices cut from Finnish rye bread or 4 slices pumpernickel bread, cut into 1/3″ cubes
  • 2 sprigs rosemary


For the ricotta cream:

  • 3/4 cup heavy cream, well chilled
  • 1 cup fresh ricotta*
  • 1/4 tsp. kosher salt

For the brûléed figs:

  • 16 fresh figs
  • 1/2 cup turbinado sugar**
  • 1 tbsp. fleur de sel

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil


  1. Step 1 Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt.

    For this step you will need

  2. Step 2 Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.

    For this step you will need