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fruit soupFruit Soup

As our Eastern European ancestors knew, there’s no better way to enjoy seasonal fruit than in a cold fruit soup. Made from one fruit such as cherries or strawberries or a mélange of fruits, these soups are wonderfully refreshing and an ideal starter for a summer lunch or supper. Some even serve them for dessert. This recipe comes from Martha Rose Schulman, who is known for writing award-winning cookbooks that emphasize both flavor and health. The recipe appears in her book The Vegetarian Feast. Shulman advises that the soup will get “sweeter every day in the refrigerator, but the fruit will not retain its lovely appearance after the first day.” 

Read “The Big Chill,” the article where this recipe originally appeared.

1 pound mixed dried fruit (pears, peaches, apples, apricots, raisins, figs)
2 quarts water
2 pounds mixed fresh fruit (apples, bananas, pears, peaches, berries)
1/3 cup fresh lemon juice
Mild honey to taste
Freshly grated nutmeg to taste
1 tablespoon brandy (optional)
Plain low-fat yogurt, for topping
2 tablespoons slivered almonds, for garnish (optional)

  1. Combine the dried fruits and water in a stockpot. Bring to a boil and simmer over low heat until tender, about 30 minutes.
    Add the fresh fruit, except for the berries, and cook for 5 minutes. Add the berries and cook for 5 minutes more.
  2. Remove from heat and add the lemon juice, honey, nutmeg and brandy, and stir well.
  3. Adjust the sweetness to taste, then serve hot or well chilled, topped with a dollop of yogurt and a sprinkling of slivered almonds.

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