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Title: Hot Orange Soup with Wafers
Categories: Soup Ethnic
Yield: 6 Servings
5 | c | Water |
3/4 | c | Rock sugar |
4 | c | Fresh orange juice |
1 | tb | Preserved ginger, in syrup |
3 | tb | Cornstarch paste |
6 | Thin slices of orange | |
6 | Thin slices of lime | |
6 | Maraschino cherries | |
6 | Mint leaves | |
12 | Vanilla cream wafers |
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.
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