| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Chinese |
Chinese, Soups |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Water |
| 3/4 |
c |
Rock sugar |
| 4 |
c |
Fresh orange juice |
| 1 |
tb |
Preserved ginger, in syrup |
| 3 |
tb |
Cornstarch paste |
| 6 |
|
Thin slices of orange |
| 6 |
|
Thin slices of lime |
| 6 |
|
Maraschino cherries |
| 6 |
|
Mint leaves |
| 12 |
|
Coconut (or vanilla) cream wafers |
INSTRUCTIONS
Hot orange soup from China is unlike orange juice or
soda pop. Preparation: Squeeze orange juice, strain.
Break up rock sugar. Mince preserved ginger.
Cooking: Combine water and rock sugar; bring to boil.
When rock sugar is dissolved, add orange juice and
cornstarch paste; stir. Cornstarch paste should give
soup a light body. Pour into individual warmed bowls;
add preserved ginger to each serving. Float orange
and lime slice and a cherry; garnish with mint leaf.
Serve with wafers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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