Sunday, June 30, 2013

The recipes for the fruit soups

Rose wanted me to post the recipes so that she'd have them if she wanted to cook them again.  So here they are:

Rhubarb Strawberry Soup
1 cup diced rhubarb
2 cups sliced strawberries
1/2 cup orange juice
1/2 cup water
1/2 cup sugar

Cook all together then puree in the blender.  Chill.  Serve cold with a dollop of sour cream for garnish.

Pear Soup
4 cups pear juice
4 pears, peeled, cored and diced
1/2 tsp cinnamon
1 tsp lemon juice
1/2 cup packed brown sugar

Simmer everything together until pears are barely tender.  Chill.  Serve with a cinnamon stick in each bowl.  Serve cold.

Apple Soup
Same as pear soup, only use apple juice and apples instead of pears.

Mixed Fruit Soup
2 cups fruit juice
2 cups fresh fruit diced (can be apples, pears, blueberries, peaches, etc. either fresh or frozen)
1/4 cup sugar
1 Tlb cornstarch
1/4 tsp cinnamon
1 tsp lemon juice

Simmer together the fruit and juice until the fruit is tender.  You can choose to either run it through the blender for a smooth soup or leave it in chunks for a clear soup.  Chill or serve hot.  Add a cinnamon stick or fresh mint leaf for garnish.

Blueberry Soup
It's the same as the mixed fruit soup, only use frozen blueberries and 2 cups blueberry juice.

Cherry Soup
1 can cherries (ideally pitted, because otherwise you'll have to pit them)
1 TLB fred wine vinegar
2 tsp sugar

Use the juice from the canned cherries.  Put them with the pitted cherries in the blender.  Add the remainder of the ingredients and blend until smooth.  Chill.

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