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Fruit Soup
IngredientsPears (bosc) Apricots Plums Cherries 1 lb Sugar Berries 2 pints Orange Juice |
MethodWash fruit. Put into a large pot, except berries. Cover with water and sugar. Bring to the boil, then let simmer gently till soft. Add berries and bring back to the boil. Puree. Add orange juice and more sugar if needed. |
Remarks
Appeared in a review of the restaurant in Cleo Magazine: "We began with chilled Summer Fruit Soup ($2.50)"
Appeared (a variation) on the Summer menu 1978/79: "Chilled Soup - Marak Perot Kar $2.80 (Israeli fresh fruit soup with cherries, strawberries, apples, pears, orange and lemon juice)"
Variations
See also this version