Chilled Fruit Soup Recipe

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Chilled Fruit Soup Ingredients

6 oz red currants
6 oz black currants
6 oz cranberries
1 1/2 cup med.-dry white wine
1/2 cup sugar
1 (2-inch) cinnamon stick
1 finely grated peel and juice of 1 o, range
1 1/4 cup water
1 tablespoon. creme de cassis liqueur
2/3 cup dairy sour cream
1 black currant leaves to decorate wi, th

A Recipe for
Chilled Fruit Soup

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Chilled Fruit Soup Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This is a recipe for Chilled Fruit Soup from the recipe cookbook of Recipes-to-go (Fruit)

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Chilled Fruit Soup

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Chilled Fruit Soup Directions

In a large saucepan, bring currants, cranberries, wine, sugar,
cinnamon, orange peel and juice and water to boil. Lower heat, and
cook gently until fruit is tender, about 15 mins. Discard cinnamon
stick. In blender or food processor, puree fruit and liquid. press a
nylon sieve to remove seeds.

Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup,
then pour into 4 to 6 chilled bowls. carefully place a spoonful of
sour cream on each serving, and use a skewer, feather the sour cream
attractively. Decorate with black currant leaves and serve
immediately. Makes 4 to 6 servings.

Serves: 4

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Chilled Fruit Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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