... in The Art of Hungarian Cooking isn't the pig-neck soup, but the cold raspberry soup:
"Wash, clean, and crush [1 pound] fresh raspberries. Cover with [1/2 cup] sugar and let stand for several hours. Press through strainer. Chill. Stir before serving. Sprinkle Rice Krispies or popcorn over each serving to add contrast to soup."
I haven't tried this. It's that last step that throws me.