| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Jewish |
Soups, Jewish, Fruits |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Unflavored gelatin |
| 1/4 |
c |
Red wine |
| 1 |
c |
Orange juice |
| 3/4 |
c |
Raspberry juice |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Sauterne |
| 2 |
tb |
Kirsch |
| 1 |
|
Dash of salt |
| 1 |
|
Nut Nutmeg to taste |
| 1 |
c |
Orange sections |
|
|
Add: 1 cup sauterne |
|
2 |
tbs. kirsch ? |
|
|
Dash of salt |
|
|
nutmeg to taste |
|
|
1 cup orange sections I must confess at this moment |
INSTRUCTIONS
Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine.
Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice
3/4 cup raspberry juice
1/4 cup lemon juice
in time I do not know what kirsch is.If some one knows I would appreciate
being enlightened.
Robbie I never tried making this soup.It really isn't something I would
enjoy.I sent it along because,the authors of the book are
infallable.Nothing the bride or I have made following there recipe to a "T"
has been anything other than delicious.I would be interested in knowing
your taste bud's reaction to said recipe.I am at a loss as to what kirsch
is.Maybe Elaine,or Barb. might know.. Irwin E.In South Jersey
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