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Israeli Fruit Soup

This soup originates from the Baltic States and Scandinavia, but it has become a staple of the Israeli diet. It is more often eaten as a dessert than as a first course, but it is still a soup. Other fruit, such as blueberries or boysenberries, which are not available in Israel, can greatly enhance the flavor of a fruit soup, so don't be afraid to change the fruit combination to suit your tastes. Remember that fresh fruits absorb less water than dried. It is not necessary to peel the apples.

ingredients

serves 8
1 cup pitted prunes, or 2 cups pitted and diced fresh plums
1/2 cup chopped dried apricots, or 1/2 cup pitted and chopped fresh apricots
1 cup cored and chopped apples
1/2 cup chopped dried peaches, or 1 cup pitted and chopped fresh peaches
1/2 cup golden raisins
juice and grated rind of 1 lemon
2 quarts + 1 cup water
1 tablespoon potato starch or cornstarch

method

1. If you are using fresh fruits, sprinkle them with the lemon juice immediately upon cutting to prevent discoloring.
Place the fruits, lemon juice, and grated rind in a large pot and add 2 quarts water.

2. Bring to a boil over high heat, then reduce the heat, cover, and simmer at a gentle bubble for 1 hour.

3. Remove the pot from the heat. Combine the potato or cornstarch with remaining 1 cup water and stir to dissolve. Add starch mixture to the soup, stirring well.

4. Place the pot over medium heat and cook, stirring constantly, until soup thickens slightly.

5. Transfer soup to a nonmetal container and let cool. Cover with plastic wrap, then refrigerate until ready to serve.

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