The first time we went on a cruise, one of our favorites every night was the "fruit" soups. Now when we have a "fancy" meal at home, especially with guests, this is our First Course. So treat your family like royalty tomorrow night and make this soup. It's always a hit! This is a good recipe, but if you are in a real hurry, just add a puree of fruit like strawberries, cantelope, melon, etc. to melted vanilla ice-cream.
Strawberry Soup
2 pt strawberries
1 C orange juice
1 1/2 t instant tapioca
1/8 t allspice
1/8 t cinnamon
1/2 C sugar
1 t lemon juice
lemon peel
1 C buttermilk
Puree berries in food processor.
Add orange juice and pour into medium saucepan.
Mix tapioca with 4 T strawberry puree in separate bowl.
Add this mixture to saucepan along with allspice and cinnamon.
Heat, stirring constantly until comes to boil. Cook 1 minute longer or until thickens.
Remove from heat. Pour into large bowl. Add sugar, lemon juice, lemon peel, butter milk.
Cover and chill at least 8 hours.
Soup can be made 3 days ahead of time and even frozen prior to adding buttermilk.
Garnish with strawberry and sprig of mint. Serve in chilled glass bowls. Makes 5 cups.
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