Essential Vegetarian -- Fruit Soups

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* Exported from MasterCook *

 

Cantaloupe Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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3 cups fresh orange juice -- (plus 2 tbsp)

1/3 cup loosely packed dried apricots

2 teaspoons cornstarch

1 ripe cantaloupe

---cut from the rind, seeded, and chopped

2 tablespoons fresh lime juice

1 cup nonfat buttermilk or plain nonfat yogurt

 

In a heavy nonreactive saucepan (enamel is ideal for this), bring 3 cups of the

orange juice to a simmer. Add the apricots and continue simmering until they

are very soft about 30 minutes. Remove from the heat and let them cool about 15

minutes. Transfer the apricots and juice to a food processor or blender, and

puree. Return the puree to the saucepan. In a cup or small howl, combine the

corn starch and the remaining 2tablespoons of orange juice to make a thick paste

Stir this into the puree and heat gently over medium heat, stirring often, until

the mixture is thickened, about 15 minutes. Remove from the heat and transfer

to a large glass or earthenware bowl,

 

Puree the cantaloupe in a food processor or blender Stir the puree into the

orange ,juice apricot mixture, along with the lime juice and buttermilk or

yogurt. Cover the soup and chill it thoroughly before serving, at least 3

hours.

 

 

MC_Busted by Karen C. Greenlee

 

 

 

 

 

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Per serving: 91 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 21g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cold Apricot Soup

 

Recipe By :The Essential Vegetarian, Diana Shaw, pg 206

Serving Size : 4 Preparation Time :0:00

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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2 pounds ripe fresh apricots

1/2 cup dried apricots

1 tablespoon fresh lemon juice

1 teaspoon sugar or honey

1 cup nonfat or lowfat buttermilk

1 pinch ground ginger

 

Bring about 4 inches of water to a boil in a large pot. Add the fresh apricots,

bring to a second boil, and remove the apricots with a slotted spoon after 40

seconds. When they are cool enough to handle, peel, slice, and remove the pits.

Place the dried apricots in a saucepan and add water to cover. Bring to a

simmer over medium-high heat. Cover, reduce the heat to medium-low, and simmer

until the apricots are soft, about 20 minutes, Drain and allow them to cool for

5 minutes. Place the dried apricots in a food processor or blender, and puree.

Add the fresh apricots and puree. Add the lemon juice, sugar or honey,

buttermilk, and ginger, and process until smooth. Transfer the soup to a glass

bowl, cover, and refrigerate until thoroughly chilled, about 3 hours. Serve

cold.

 

 

MC_Busted by Karen C. Greenlee

 

 

 

 

 

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Per serving: 40 Calories (kcal); trace Total Fat; (1% calories from fat); 1g

Protein; 10g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Strawberry Soup

 

Recipe By :The Essential Vegetarian, Diana Shaw, pg 206

Serving Size : 4 Preparation Time :0:00

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dried apricots or peaches

1 small Vidalia onion -- thinly sliced

2 quarts fresh strawberries -- hulled & sliced

1 1/2 cups fresh orange juice or apple juice

1 tablespoon cornstarch or arrowroot

2 cups nonfat buttermilk or plain nonfat yogurt

1 tablespoon fresh lime juice

 

Place the apricots or peaches, onion, and strawberries in a large saucepan. Add

the juice and bring to a boil over medium-high heat. Reduce the heat, cover,

and simmer gently until the dried fruit is plump and soft, about 20 minutes.

Remove the mixture from the heat, Puree with an immersion blender or food

processor. Return the puree to medium-low heat, Place the cornstarch or

arrowroot in a small howl and add '1/4 cup of the soup. Stir until smooth.

Slowly whisk the mixture into the soup, and continue stirring until thickened,

about 5 minutes. Remove the soup from the heat. Let the soup cool completely,

about 30 minutes. (You can speed it along by filling a large howl with ice

cubes, then transferring the soup to a bowl that will fit inside it. Place the

whole thing in the refrigerator, and stir often.)

 

When the soup is cool, whisk in the buttermilk or yogurt and the lime juice.

Chill thoroughly, about 21/2 hours, and serve cold.

 

 

MC_Busted by Karen C. Greenlee

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 100 Calories (kcal); 1g Total Fat; (8% calories from fat); 2g

Protein; 23g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0