Recipe: Fruit Soup Recipes (4)

Creamy Fruit Soup
Yield: 4 servings

10 oz Package frozen raspberries,blueberries, Strawberries, peaches, or mixed fruit, thawed
1 c Water
1/4 c Sugar
2 Inches stick cinnamon
1 ds Ground nutmeg
1 ds Ground cloves
1 tb Water
1 tb Cornstarch
2 tb Lemon juice
1 c Dairy sour cream
1/2 c Milk

Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2 quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and sti till thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.

DO-IT-YOURSELF SOUSED PEACH SOUP
Yield: 4 Servings

1 1/2 lb Peaches; ripe freestone
1/2 c Sugar
1/2 Lemon; juice only
3 Or 4 gratings nutmeg
4 c Heavy cream or ice cream; melted
Liqueurs and brandies
Cookies

"An incredible dessert invitation to extend to special summer guests when fresh fruit is at its best and you're feeling a little extravagant. Who could resist the temptation to "mix your own" when it comes to fruit puree, heavy cream, and a choice of liqueurs or brandies?"

To facilitate peeling, place the peaches (or use nectarines) in boiling water for 1 minute. Using a small, sharp knife slit the skin and remove. Then pit and quarter the fruit and place it in a small saucepan with water to cover, sugar, lemon juice, and nutmeg. Simmer until tender, depending on the ripeness of the fruit, about 10 to 15 minutes. Cool. Puree or pass through a sieve and chill.

Serve in chilled bowls or very large parfait glasses. Pass the pitcher of cream or melted ice cream, and cookies, and have on the table a selection of liqueurs and brandies, depending on your taste and pocketbook. I suggest any combination of the following: creme de banana, cherry brandy, Amaretto, curacao, bourbon, anisette, rum, sherry, coffee liqueur, Tuaca.

Also experiment with the softened ice cream; it need not be vanilla, but should be delicate. The cookies could be any of your favorites, but simple rich ones like macaroons or butter cookies such as Snowy Cardamom Crisps are an unequalled match for this soup.

Fruity Gazpacho
Yield: 4 servings

1 1/2 lb Tomatoes, skinned
1 tb Lemon juice
1/2 pt Vegetable stock
Salt & pepper
1 sm Onion, finely chopped
1 ea 4" piece cucumber, chopped
1 ea Yellow bell pepper, julienne
2 ea Peaches, thinly sliced
1 ea Apple, thinly sliced
4 tb Blackberries, -=OR=- other soft fruit
3 tb Parsley, chopped

Blend the tomatoes & lemon juice until smooth. Stir in the stock & season with salt & pepper.

Stir in the remaining vegetables & fruits. Cover & chill for at least 1 hour to allow the flavours to blend.

Just before serving, stir in the parsley. Serve with oatcakes.

Double Melon Soup
ield: 6 servings

1 sm Cantaloupe, peeled, seeded & chopped
2 tb Orange juice
1 ts Orange rind, grated
2 tb Sweet sherry
1/2 ea Honeydew melon, peeled, seeded & chopped
2 tb Lemon juice
3 tb Mint, chopped
Mint sprigs, to garnish

Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours.

Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours.

Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs & serve chilled.