Esta es una exhibición prevé de cómo se va ver la receta de 'Cold Stone Fruit Soup' imprimido.

Receta Cold Stone Fruit Soup
by Global Cookbook

Cold Stone Fruit Soup
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 lb ripe stone fruit washed
  • 1/4 c. lemon juice or possibly to taste
  • 8 c. water
  • 3/4 c. sugar or possibly to taste
  • 2 whl cloves
  • 1 x cinnamon stick
  • 1 x three-inch strip lemon zest
  • 1 1/2 Tbsp. arrowroot or possibly cornstarch
  • 1/2 c. white wine
  • 1/4 tsp almond extract (optional)
  • 1/2 c. creme fraiche or possibly plain yogurt (to 3/4 c.)

Direcciones

  1. Pit the fruit, cutting larger fruit into quarters (pit cherries over a bowl to catch juices and add in them to the pot). Remove 1/2 c. fruit, chop and reserve for garnish, tossing with a little lemon juice. Chill in a covered container.
  2. Combine the remaining fruit and the water in a nonreactive pan. Bring to a boil, then simmer till the fruit is very soft, 15 to 25 min, depending on fruit.
  3. Cold slightly, then pass through a food mill or possibly puree in a blender or possibly processor. Return to the pan; add in the sugar, cloves, cinnamon and lemon zest. Bring to a near boil; reduce heat to low and simmer, uncovered, for 8 min. Remove the whole spices and lemon zest.
  4. Dissolve the arrowroot or possibly cornstarch in a little cool water. Add in to the simmering soup and cook, stirring, till the soup is clear and lightly thickened.
  5. Add in the wine and return to a simmer for 2 min; don't let the soup boil.
  6. Remove from heat and add in the optional almond extract and lemon juice to taste. Add in more sugar, if you like.
  7. Transfer the soup to a covered container and chill till chilled, at least 4 hrs or possibly overnight. Taste for sweetness and acidity, adding more sugar and/or possibly lemon juice if you like. Stir in the reserved minced fruit.
  8. Serve in small bowls or possibly large c., swirling about 1 Tbsp. creme fraiche or possibly lowfat sour cream into each serving just till streaked.
  9. This recipe yields 6 to 8 servings.
  10. Comments: In Germany and Austria, this soup is most commonly made with cherries, preferably a mix of sweet and sour cherries, but apricots, peaches and plums also work well.