Creamy Fruit Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Package frozen raspberries, blueberries,
Strawberries, peaches, or mixed fruit, thawed
1 cup: Water,
1/4 cup: Sugar,
2: Inches stick cinnamon,
1 dash: Ground nutmeg,
1 dash: Ground cloves,
1 tbsp: Water,
1 tbsp: Cornstarch,
2 tbsp: Lemon juice,
1 cup: Dairy sour cream,
1/2 cup: Milk,
Directions:
Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-
quart saucepan combine reserved syrup,the 1 cup water, sugar,
cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and
simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1
tablespoon water and cornstarch; stir into saucepan. Cook and stir
till thickened and bubbly. Remove from heat. Add lemon juice. Cool to
room temperature. Blend in sour cream and fruit. Stir in milk. Cover
and chill. Garnish with strips of lemon peel, if desired. Makes 4 to
6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook
copyright 1978 by Meredith Corporation, Des Moines, Iowa
Source from luhu.jp
quart saucepan combine reserved syrup,the 1 cup water, sugar,
cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and
simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1
tablespoon water and cornstarch; stir into saucepan. Cook and stir
till thickened and bubbly. Remove from heat. Add lemon juice. Cool to
room temperature. Blend in sour cream and fruit. Stir in milk. Cover
and chill. Garnish with strips of lemon peel, if desired. Makes 4 to
6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook
copyright 1978 by Meredith Corporation, Des Moines, Iowa
Source from luhu.jp
Tags
Soups