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Caribbean Papaya-orange Soup

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Caribbean Soup 6 Servings

INGREDIENTS

500 Cold chicken broth
250 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 57.8mg
Potassium: 9.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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