• /Food
Shabbat Summer Soups
Royal Wine Corporation Are
Cold And Fruity
Is Proud To Announce
O
That
EILEEN GOLTZ
Special to The Jewish News
ne
of the most difficult
things I have to do when cre-
ating our Shabbat meals in
GENERAL WIN
LIQU COMPANY
Is Now The
Distributor For
&dem,
Baron Herzog
And Other
Kosher
And serve them with a meat or pareve
meal.
CAL,01, 1■
WHITE ZINFANDEL
1996
373 VICTOR AVENUE, HIGHLAND PARK, MICHIGAN 48203
PHONE (313) 867-0521, FAX (313) 867-4039
E-MAIL, WineInfo@gwIc.com
8/28
1998
122 Detroit Jewish News
the summer is to change the
mindset of what kind of soup to serve.
Chicken soup, while obviously the
hands down favorite in the soup
department, just doesn't cut it when
you've just walked home from shul and
it's 90 degrees and the humidity is at
_
500 per cent.
The thought of anything eating hot
(let along soup that had been cooking
in a crock pot for 18 hours) would be
enough to send anyone running to the
air conditioning vents and hand cuffing
themselves to it. I also don't want to
leave on any extra appliances that add
to the heat of the day.
So, every summer, right after the
first wave of 80 degree plus weather, I
dust off my stash of cold fruit soup
recipes and go shopping for the best
and freshest fruits I can find. Summer
fruits are inexpensive, plentiful, and
delicious. What more could you ask
for?
Cold fruit soups really are perfect as
a lite start to any meal (you don't have
to wait for Shabbat) and most can be
made at least 1 or 2 days in advance.
They work very well with a nice greens
salad, fresh bread and pasta or rice
salad. Grilled fish (especially salmon) is
also a nice addition to any summer
menu.
Most of the recipes are dairy as they
use sour cream or yogurt or milk in
some form. You can, of course, substi-
tute non-dairy equivalents if you wish.
BUBBE'S FRUIT SOUP
2 pounds peaches; peeled, pitted
chopped coarsely
2 pounds plums - peeled, pitted
chopped coarsely
1 pound pears; peeled and chopped
coarsely
16 ounces sour cherries; pitted - (can
use canned)
1 pound apricots, pitted chopped
coarsely
1 cup sugar
Water to cover
1 tablespoon arrowroot or flour
1 cup Water — cold
Sour cream — for garnish
Place all the fruit and sugar in 6-quart
pot and cover with water. Cook until
fruit is tender, 1 / 2 to 3/4 hour. While
the fruit is cooking, mix the arrowroot
and water. When mixture is completely
dissolved add it to soup (around 10
minutes before soup is finished).
Bring the soup to a simmer for the
remaining 10 minutes. Chill for several
hours and garnish with sour cream
when serving. NOTE: You can vary the
fruits as to what's in season but don't
use melons of any kind. Serves 8.
CHILLED FRUIT BISQUE
1 cup pitted plums
1 cup pitted sour red cherries
1 cup sliced peaches
1 cup raspberries
6 quarts water
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cornstarch
6 tablespoons vanilla yogurt
Combine the fruit, water, sugar, salt
and cinnamon in a saucepan. Bring the
mixture to a boil and cook over low
heat for 15 minutes.
Force the mixture through a sieve or
food mill. In a separate bowl mix the
cornstarch with a little water and stir
into the fruit mixture. Cook over low
heat 10 minutes, stirring frequently.
Chill and garnish with yogurt. Serves 6.
CREAMY BERRY SOUP
1 10 oz pkg. each frozen —
raspberries, blueberries,
strawberries, peaches
1 cup water
1/4 cup sugar
2 sticks of cinnamon
Dash ground nutmeg
Dash ground cloves
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup sour cream
1/2 cup milk
Drain the fruit, placing the syrup in a
saucepan (cut up large pieces of fruit
and set the fruit aside). Add the 1 cup
water, sugar, cinnamon, nutmeg, and
cloves to the syrup and bring the mix-
ture to a boil. Then reduce the heat
and simmer, uncovered for 5 minutes.
Remove stick cinnamon. Blend the
1 tablespoon water and cornstarch
together in a separate bowl and stir it
into the syrup in the saucepan. Cool
and stir rill thickened and bubbly.
Remove the mixture from the heat
and add the lemon juice. Mix well
and cool to room temperature. Blend
in the sour cream and fruit. Stir in
milk (you can add a little more if it's
too thick or leave most of it out if it's
SOUPS on page 124