Yield: 6 servings
Measure | Ingredient |
---|---|
5 cups | Water |
¾ cup | Rock sugar |
4 cups | Fresh orange juice |
1 tablespoon | Preserved ginger, in syrup |
3 tablespoons | Cornstarch paste |
6 \N | Thin slices of orange |
6 \N | Thin slices of lime |
6 \N | Maraschino cherries |
6 \N | Mint leaves |
12 \N | Coconut (or vanilla) cream wafers |
Hot orange soup from China is unlike orange juice or soda pop.
Preparation: Squeeze orange juice, strain. Break up rock sugar.
Mince preserved ginger.
Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir.
Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers.