Fruit Soups

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This recipe makes a fairly thick, sweet soup. For a tarter flavor, use less sugar; for a thinner soup, add more milk.

Strawberry Orange Soup

2 cups strawberries 1/2 cup orange juice 2 teaspoons cornstarch 1/4 cup sugar I teaspoon lemon juice 2 2/3 cup milk 2 tablespoons plain yogurt

In a food processor or blender, puree the berries with the orange juice until smooth, and transfer to a saucepan. Mix a little of the puree into the cornstarch, then add to the remaining puree. Heat, stirring constantly, until the mixture comes to a boil; then cook one minute. Remove from the heat, and whisk in the remaining ingredients. Chill well.

Brandied Peach Soup
4 ripe peaches, peeled and pitted
3/4 cup white wine
1/4 cup orange juice
2-3 tablespoons sugar, depending on sweetness of peaches 1 1/2 ounces brandy or dark rum

Place all ingredients in a food processor or blender, and puree until smooth. Chill well.

Cherry Soup

1 cup water 1/3 cup sugar 1 inch cinnamon stick 1/2 teaspoon grated orange peel 2 cups pitted sour cherries (or a 1-pound can) 1/8 cup red wine

Bring the water and sugar to a boil, and cook until the sugar dissolves into a smooth syrup. Add the cinnamon, orange peel and cherries, and simmer 30 minutes for fresh cherries, 10 minutes for canned. Remove the cinnamon, and puree the soup. Stir in the red wine. Chill thoroughly. Serve with a dollop of sour cream, if desired.

Blueberry Soup
2 cups blueberries
1 1/2 cups water
1/3 cup honey
Juice of I lemon
1 teaspoon grated lemon peel
1 stick cinnamon

Combine the berries and water, and bring to a boil. Add the next 4 ingredients and simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat, cool, and discard cinnamon. Puree in a blender, then chill thoroughly.

Raspberry Soup 2 cups raspberries 3 A cup water 1/2 cup sugar, or to taste 1/2 cup white wine

In a food processor or blender, puree the raspberries with the water and sugar until smooth. Transfer the puree to a bowl, and whisk in the wine. Chill well.

Cantaloupe Amaretto Soup A rich, wonderful soup from a delightful cookbook, New Recipes From Moosewood Restaurant.

2 fresh, ripe peaches, peeled, pitted and cubed I ripe cantaloupe, peeled, seeded and cubed 1 teaspoon pure almond extract 2 cups cream (or half-and-half or milk) 1/4 cup amaretto liqueur 2 tablespoons fresh lemon juice Pinch of nutmeg or cinnamon (optional)

In a food processor or blender, puree small amounts of the fruit with the liquids until all ingredients are used. The soup should be very smooth. Stir in the nutmeg or cinnamon. Chill several hours before serving.

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