Making Fruit Soup

Name: Making Fruit Soup
Ingredients: Mix 10 ml/2 tsp arrowroot with 15 ml/1 tbsp cold water. Stir into the soup; bring to the boil and cook, stirring constantly, until thickened.; Chop 1.3 kg/3 lb fruit and place in a large non-reactive pan. Add 1 litre/1¾ pints/4 cups water, 475 ml/16 fl oz/2 cups dry white or red wine and the juice of 1 lemon. Stir in a little sugar, honey and cinnamon. Bring to the boil, then simmer until the fruit is tender.; Remove the pan from the heat, stir in a little more water or wine if the soup seems too thick, then stir in a dash of vanilla extract. If using peaches, cherries or apricots, add almond extract instead. Cool, then chill. Serve with sour cream or yogurt.

Preparation info

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Classic Ashkenazic fruit soup makes a refreshing start or end to a meal. Plums, cherries or red berries give a good result, but any fruit can be used.

Method

Chop 1.3 kg/3 lb fruit and place in a large non-reactive pan. Add 1 litre/