1. Place raspberries, ½ cup sugar and water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 min.
2. Pour cooked raspberries, jam and 1 tbsp. Grand Marnier into the bowl of a food processor and process until smooth. Strain to remove any seeds; chill.
3. Bring cream to a simmer in a saucepan. Place white chocolate in a bowl and pour hot cream over; let sit for 2 min. and stir or whisk until smooth and combined.
4. Stir in remaining Grand Marnier.
5. To serve, ladle raspberry soup into shallow serving bowls. Gently drop 5-6 spoonfuls of white chocolate mixture onto the raspberry soup. Take a knife and carefully swirl soups together to create a marble effect. Place a few brownie croutons on top of soup.

BROWNIE CROUTONS:

1. Position rack in center of oven; preheat to 325°.
2. Line an 8" square baking pan with foil, leaving a long overhang; butter foil.
3. Place butter in a large, heavy saucepan. Add both chocolates; stir over low heat until smooth.
4. Remove from heat; whisk in remaining sugar, vanilla and salt.
5. Whisk in eggs one at a time.
6. Fold in flour.
7. Spread mixture in prepared baking pan; bake until a toothpick inserted in the center comes out with moist crumbs attached (about 30 min.).
8. Transfer pan to a wire rack; let brownies cool in pan.
9. Turn pan upside-down onto a cutting board; remove foil. Cut brownies into ¾" squares with a serrated knife.
10. If making ahead, store croutons in an airtight container for up to 2 days.

Recipe excerpted from 300 Sensational Soups by Carla Snyder and Meredith Deeds. ©Robert Rose Inc. Reprinted with permission. All rights reserved.