Potage de fruits glaces (iced fruit soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Rhubarb (about 6 stalks), cut into 1-inch pieces |
| ⅓ | cup | Sugar |
| ¼ | cup | Water |
| 2 | teaspoons | Lemon juice |
| 1 | Lime, juice of | |
| 4 | Ripe bananas, sliced | |
| 2 | cups | Fresh or frozen orange juice |
| ⅓ | cup | Light rum, optional |
| 10 | drops | Red food coloring (about 10 or so, optional) |
| 1 | Eating apple, peeled, cored and cut into 1/4-inch dice | |
| 2 | slices | Lime, cut in half, to garnish (up to 3) |
| Crushed ice, to surround serving cups | ||
Directions
This is a refreshing soup to be served in bowls nestled in ice. Try it as a first course or dessert. It is especially good at a brunch. This soup has everything going for it except its color .... a subdued gold that doesn't match its upbeat flavor. A few drops of red food coloring will give it life.
Preheat oven to 325 degrees. Clean and cut the rhubarb into 1-inch lengths.
Place the pieces in a heavy saucepan. In a separate saucepan, heat the sugar and water and stir to dissolve the sugar. Cook to a light syrup without stirring, about 5 minutes. Remove from the heat and allow to cool.
Place the rhubarb and sliced bananas in the blender work bowl. Puree the mixture until smooth. Mix in the orange juice and the rum, if using it. If the soup needs color, blend in 8 to 10 drops of red food coloring. Stir in the apple.
Serve in chilled bowls, preferably glass, surrounded with crushed ice.
Float half of a very thin slice of lime on the top of each bowl.
Posted to JEWISH-FOOD digest V96 #50 Date: Apr 5, 1995
From: Ruth Heiges <heiges@...>