dave's cold fruit soup
My first year in 1970 at the Culinary school here in Baltimore I made this soup it has a hit then and today is still server at Christmas time. It comes from “The Professional Chef” Prepared by The Culinary Institute of America, INC and the Editors of Intuitions Magazine. Second Edition Sixth printing published 1969 for $15.00 now the book sell on AMAZON $57.46
prep time
cook time
method
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yield
24 5oz.
Ingredients
- 1 quart water
- 2 ounces sugar
- 1 cup sweet cherries
- 1 cup peaches
- 6 ounces maraschino cherries
- 11 ounces canned mandarin oranges
- 3 ounces golden raisins
- 3 - lemon juice, fresh
- 1 cup orange juice, frozen concentrate
- 1 1/4 ounces cornstarch
How To Make dave's cold fruit soup
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Step 11. Bring water to a boil and stir in sugar until dissolved add orange juice to a boil. 2. Add pitted cherries, peaches, maraschino cherries,mandarin oranges with syrup, raisins and lemon juice. 3. Return to boil, reduce heat and barely simmer while completing remaining procedure. 5. Blend cornstarch and cold water, beating lightly until dissolved. 6. Combine with first mixture and blend well, being careful not to mash or break fruit. 7. Bring just to a boil until thicken and remove from fire. 8. Pour into a clean container, and when partially cooled, refrigerate. Serve in chilled bouillon cups.
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