Caribbean papaya-orange soup

Yield: 6 Servings

Measure Ingredient
500 millilitres Cold chicken broth
250 millilitres Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
pinch Salt
pinch Ground cumin
Almonds, chopped
Coconut, grated

Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minutes. Meanwhile seed and mash the papaya. Then put into a food processor, adding the soup mixture and the orange juice and process to a puree. Season to taste. Refrigate few hours or better overnight. Adjust seasonigs before serving. Garnish with almonds and coconut.

Ronjon M. Sarcar ronjon@...

rmsarcar@...

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