You are here

Fruit Soup

Ingredients
  Fruits 1 Pound, peeled, stoned or cored and diced (450 gram, morello cherries, apples, elderberries, pears, blueberries or gooseberries)
  Water 2 Pint
  Lemon peel strip 1
  Cornflour 1 Ounce
  Sugar 5 Ounce (adjust quantity as per taste)
  Fresh lemon juice 1⁄2 Teaspoon
  Toasted croutons 1 Cup (16 tbs) (for serving)
Directions

MAKING
1) In a saucepan, place the fruits, water and lemon peel.
2) Heat the fruits mixture to a boil.
3) Put the lid on and simmer until fruits are tender.
4) Remove from heat and allow to cool.
5) In an electric blender, place the fruit mixture and process until well pureed.

FINALIZING
6) In a saucepan, place the pureed fruits and bring to boil.
7) In a small cup, mix cornflour with a little water.
8) Stir the cornflur paste into the fruit puree and simmer until thick, stirring constantly.
9) Mix in sugar and lemon juice to taste.
10) If you wish to freeze the dish, then do so at this stage. Pour the cooled fruit soup into a rigid container.
11) Seal, label and freeze the container.

SERVING
12) Serve hot with croutons.
13) If using the frozen fruit soup, reheat gently from frozen on top of the stove, stirring occasionally.
14) Serve as explained in step 12.
15) To serve cold, thaw in the refrigerator overnight and stir thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.04722
Average: 4 (18 votes)