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Creamy Lychee Soup

3 pints lychees, preferrably fresh or frozen(thawed)
½ cup Port red wine
¼ cups heavy cream
1 teaspoon minced ginger
1 tablespoon chopped fresh mint
1-2 tablespoons white wine vinegar or lychee vinegar

Bring wine & ginger to a boil, reduce heat and simmer 5 minutes.
Add heavy cream, return to boiling and cook 1 minute longer, stirring constantly.
In a food processor or blender, puree lychees, mint & vinegar.
Add cream mixture and mix again until smooth.
Refrigerate and serve well chilled


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