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SOUPS from page 122

Providence Children's Unit understands
the special needs of children and their families

Whether it's a childhood illness, surgical procedure

or a patient with special needs, Providence Hospital

too thin). Cover and chill. Garnish
with strips of lemon peel, if desired.
Makes 4 to 6 servings.

and Medical Centers has always provided compas-

sionate, quality care for children.

Now, we're expanding our services for children,

their families and physicians by creating the

Providence Children's Unit at Providence Hospital

in Southfield: This dedicated pediatric wing

will provide care to pediatric patients requiring

surgery and is designed to offer patients and

their families the comforts of home, open visitation

and accommodates parents who want to sleep

in their child's room.

Patients and their parents will benefit from the caring, highly-trained staff at

Providence Hospital. Routine surgical cases as well as complex multi-specialty

surgeries can be handled with attentive, comprehensive care.

And you'll be glad to know the Providence Children's Unit provides 24-hour

pediatric critical care coverage by board-certified pediatric intensivists who

focus on pain management, a pediatric

ISRAELI COLD FRUIT SOUP
1 cup sour red cherries — pitted and
cut in half
1 cup peaches - peeled and sliced
1 cup pitted plums chopped
1 cup green apple — grated
1 cup sugar
6 cups water
1 teaspoon fresh lemon juice
1 2-inch cinnamon stick
4 whole cloves
1/4 teaspoon salt — optional
1 1/2 tablespoons cornstarch
3 tablespoons water
1 cup whipping cream or half and
half
3 tablespoons Sabra liqueur (Israeli
orange liqueur with a hint of
chocolate)
Sour cream
Sweet cherries

anesthesiologist, a certified nurse practitioner

and a pediatric social worker.

For more information about the Providence

Children's Unit and other pediatric services

available at Providence, or for a physician

referral call

800 968 5595.

-

-

ROVIDENCE

H OSPITAL AND MEDICAL CENTERS

16001 West Nine Mile Rd. • Southfield, MI 48075

1.

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1998

124 Detroit Jewish News

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In a saucepan combine the fruits,
sugar, water, lemon juice, spices and
salt. Cook 20 minutes until fruits are
tender. Discard the cinnamon stick
and cloves and force fruit mixture
through sieve or food mill. (Blender
can be used but don't blend too long,
as it will become watery. Use on an off
chopping motions and then strain it if
necessary).
In a separate bowl mix together the
cornstarch and water and stir into
puree. Reheat over a medium heat and
cook, stirring until slightly thickened.
Cool and add whipping cream and
Sabra. Chill thoroughly; adjust with
more Sabra and/or lemon juice. Serve
in chilled compote glasses with dollops
of sour cream topped with a cherry ,.
Note: Sometimes I add 1/3 cup
orange juice when adding whipping
cream and Sabra.

APRICOT-WINE SOUP
32 ounces canned apricots —
undrained.
8 ounces sour cream
1 cup chablis or dry white wine
1/4 cup apricot liqueur
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

Combine all ingredients in container of
electric blender or food .processor.
Process until smooth. Ciover and chill
thoroughly. Ladle soup into individual
soup howls. Garnish with additional
sour cream and ground cinnamon.

SOUPS on page 126