Bubbe's fruit soup
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Peaches; peeled; pitted |
2 | pounds | Plums; cut |
1 | pounds | Pears; peeled; pitted or |
16 | ounces | Sour cherries; pitted; canned |
1 | pounds | Apricots |
1 | cup | Sugar; Water to cover |
1 | tablespoon | Arrowroot OR Flour |
1 | cup | Water; cold |
Sour cream; for garnish |
Directions
1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, ½-¾ hour.
2. While fruit is cooking, mix arrowroot and water. When mixture is completely dissolved add it to soup (around 10 minutes before soup is finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those hot summer nights when nothing else would do. You can vary the fruits. I had forgotten about it until I had my memory jogged on one of the cruises Dad and I took.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998