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CATEGORY CUISINE TAG YIELD
Meats, Eggs Caribbean Soup 6 Servings

INGREDIENTS

500 ml Cold chicken broth
250 ml Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
1 pn Salt
1 pn Ground cumin
Almonds; chopped
Coconut; grated

INSTRUCTIONS

submitted by: rmsarcar@HRZ.Uni-Bielefeld.DE
Pour  cold  broth into a pot, sprinkle gelatin over top, and  set  aside to
soften for a few minutes. Beat the egg white until frothy. Add egg white to
soup  mixture  and bring to simmer, whisking constantly  until  gelatin  is
fully  dissolved  and  soup  is frothy. Allow to  cool down  for  about  10
minutes.  Meanwhile  seed  and  mash the  papaya.  Then  put  into  a  food
processor,  adding the soup mixture and the orange juice and process  to  a
puree.  Season  to taste. Refrigate few hours or  better overnight.  Adjust
seasonigs before serving. Garnish with almonds an coconut.
Recipe Archive - 12 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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