RICAN BULK FOOD
SOUPS
from page 124
6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00om-10:OOpm • MON.-THURS. 7:30am-10:00pm
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WALNUT
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Greenfield's
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r
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FROZEN WHITEFISH S PIKE
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449
CI
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PURE CHOCOLATE
0
mow.
UR
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$1 89
49
SMOOTH CANTALOUPE
Reg. 69C each •timit 6
•TABBOULE • HOUMMOUS • EGG PLANT
SALAD • BABA G OUSH • ETC.
OASIS
a
oz.
pkg.
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$2.99 lb.
$2.99 lb.
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$ .69 lb.
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mr,,o
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126 Detroit Jewish News
NECTARINE SOUP
1/2 pound nectarine — peeled,
pitted, sliced
1 1/2 cups ripe cantaloupe — diced
1 3/4 to 2 cups apricot nectar
2 tablespoons vanilla yogurt
1 - 2 teaspoon fresh lemon juice
Zest 1 orange
1 cup fresh blueberries
In blender puree the nectarine, can-
taloupe, 1 1/2 cups nectar, yogurt and
1 teaspoon lemon juice until smooth.
Add more nectar and lemon juice as
needed for desired consistency. Chill at
least 1 hour. This can be made a day
ahead and refrigerated. Just before serv-
ing, mix well. Taste for sugar-sweet bal-
ance. Divide soup evenly among 4
chilled soup bowls. Garnish with blue-
berries and orange zest. Serve chilled.
Makes 4 servings.
COLD STRAWBERRY SOUP
2 pints strawberries — fresh (14 oz)
1/2 cup sugar
2 cups whipping cream
2 cups milk
4 ounces creme de cassis liqueur
Cut the stems off fresh berries and rinse
under cold water. Set 6 to 8 berries
aside for garnish. In a food processor,
puree the berries with the sugar and
liqueur. Let it sit overnight.
Whip the heavy cream until thick-
ened, but not stiff Fold together the
thickened cream, milk and berry mix-
ture. Slice the remaining berries from
the tip almost up to the stem for gar-
nish. Ladle the soup into chilled soup
cups and hang the strawberries on the
side.
CHERRY ORANGE SOUP
4 cups fresh cherries
2 cups orange juice
1/4 cup honey
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons water
Plain or vanilla yogurt
Mint sprigs
Reserve 4 to 6 cherries for garnish. Pit
remaining cherries and finely chop in
food processor or blender. In a
saucepan combine the cherries, orange
juice, honey and cinnamon and bring
to a boil. In a separate bowl dissolve the
cornstarch in water and then gradually
stir it into cherry mixture and cook 1
minute. Remove from heat and refrig-
erate overnight. To serve spoon into
bowls; garnish each with a dollop of
yogurt, a cherry and a mint leaf. This
recipe comes from the Northwest
Cherry Growers.
CINNAMON PEACH SOUP
2 pounds ripe peaches
3 whole cloves
3 allspice berries
3 cardamom pods
2.cups fresh orange juice
3 tablespoons fresh lime juice
3 or 4 tablespoons honey or brown
sugar — (or to taste)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup yogurt
1 tablespoon diced candied ginger
Sprigs of fresh mint — for garnish
Drop the peaches in a pot of boiling
water and boil for 30 seconds. Rinse
them under cold water and slip off
the skins. Pit the peaches and coarse-
ly chop them. Tie the cloves, allspice,
and cardamom in cheesecloth (or
wrap in foil and pierce with fork).
Combine the peaches, spice bundle,
orange juice,
lime juice, honey, cinnamon, and gin-
ger in a heavy saucepan. (The amount
of honey needed well depend on the
sweetness of the peaches.)
Simmer for 5-10 minutes, or until
the fruit is very soft. Remove the spice
bundle and let the soup cool to room
temperature. Puree the soup in a
blender and chill. Just before serving,
whisk in the yogurt and candied ginger.
Correct the seasoning, adding honey
and limejuice to taste. Serve in glass
bowls or wine goblets, garnishing each
with a sprig of mint. Serves 4-6.
COLD CHERRY SOUP
3 pounds tart cherries; canned fresh
or frozen
1/2 cup wine vinegar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 cup whipping cream
1 cup sour cream for garnish
Drain cherries, if necessary, saving the e
liquid. Puree the cherries in a blender
or food processor. Add enough water
to the cherry mixture (you can use the
reserved liquid) to make a total of 2
quarts. Add the vinegar and cinnamon
to the cherry mixture. Use 1/ 4 cup of
the liquid to mix with the cornstarch
and then add that mixture to the cher-
ry soup. Cook, stirring constantly until
the soup is slightly thickened. Remov
from heat and cool slightly. Add the
cream and mix well. Chill. Season with
salt and/or sugar or more vinegar to
taste. Serve garnished with sour cream
for soup. For dessert, use whipped
cream slightly sweetened and dusted
with cinnamon or nutmeg as a garnish.
Serves 6 to 8. II