Puree one package of thawed red raspberries in a blender.

Strain the raspberry puree to remove seeds.

In a medium saucepan, combine the strained raspberry puree, orange juice, lemon juice, and cornstarch.

Mix the ingredients well until the cornstarch is dissolved.

Cook the mixture over medium heat, stirring continuously, until it slightly thickens and becomes clear.

Remove the saucepan from the heat and allow the mixture to cool.

Stir in the remaining package of thawed red raspberries and chablis.

Chill the soup in the refrigerator for at least 10 minutes.

To serve, place several fresh orange sections in each bowl.

Ladle the chilled raspberry soup over the orange sections.

Garnish with orange rind twists and mint leaves as desired.

Serve with a dollop of sour cream.

Refrigerate any leftover soup promptly.