FRESH FRUIT SOUP
Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.
Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.
FRUIT SOUP
Steps:
- Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
- While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
- Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
- Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.
Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
PASSION FRUIT SOUP
Steps:
- Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or wide bowls and chill.
- Sauce: In a separate bowl combine the fresh orange juice, lemon juice and passion fruit puree. Keep chilled until ready to serve.
- To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center.
FRUIT SOUPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Puree all ingredients in food processor until smooth. Remove to serving bowl. Chill 1 hour or longer. If desired for garnish, puree 2 peeled kiwis in processor. Spoon kiwi on top of each soup bowl when serving.
SWEDISH FRUIT SOUP
Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
CHILLED PEACH SOUP
So tasty that people were actually scraping their bowls!
Provided by JDVMD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
- Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g
THE ULTIMATE SUMMER FRUIT SOUP
This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.
Provided by Austin Geraldson
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 48m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
- Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 62.2 g, Cholesterol 0.2 mg, Fat 0.7 g, Fiber 5.2 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 52.9 g
SUMMER FRUIT SOUP
I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. -Gladys De Boer, Castleford, Idaho.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear. , Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours. , Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired.
Nutrition Facts : Calories 259 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 3g fiber), Protein 2g protein.
CHILLED BERRY SOUP
I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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