Hot orange soup with wafers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| ¾ | cup | Rock sugar |
| 4 | cups | Fresh orange juice |
| 1 | tablespoon | Preserved ginger, in syrup |
| 3 | tablespoons | Cornstarch paste |
| 6 | Thin slices of orange | |
| 6 | Thin slices of lime | |
| 6 | Maraschino cherries | |
| 6 | Mint leaves | |
| 12 | Coconut (or vanilla) cream wafers | |
Directions
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.