Papaya Soup Recipes

Steps:

• In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
• Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
• Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

Steps:

• 1. Wash the papaya and cut into 1-inch cubes.
• 2. Soak the White fungus until it expands.
• 3. Cut the White fungus into smaller pieces.
• 4. Cook the rock sugar until it has melted.
• 5. Boil the rock sugar and place the papaya pieces into the pot.
• 6. After the soup has boiled, place the soup into a ceramic pot.
• 7. Get a large metal pot and put the ceramic pot inside.
• 8. Fill the large metal pot with a little bit of water and let the water boil.
• 9. Lower the heat, cover tightly and simmer for an hour.

Steps:

• Bring 3 cups water to boiling, then add the cup of wheat berries.
• Return to boiling, then rreduce heat & simmer, covered, about 1 hour or until tender.
• Drain well, & if not using right away, cover & refrigerate up to 3 days. Reheat before serving. Makes about 2 2/3 cups of cooked wheat berries.
• In large saucepan, cook garlic in hot oil over medium heat for 30 seconds.
• Add curry powder & ginger (& red pepper, if desired), & cook, stirring, for another minute.
• Stir in broth, squash & papaya (or peaches).
• Bring mixture to boiling, then reduce heat & simmer, covered, about 20 minutes or until squash is tender.
• Cool slightly, then place half the squash mixture in food processor or blender.
• Cover & process until smooth, then repeat with remaining squash mixture.
• Return processed mixture to saucepan & heat through.
• To serve, divide wheat berries among 4 soup bowls, then add soup.