Hot Orange Soup With Wafers

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Chinese	Chinese, Soups	6	Servings

INGREDIENTS

5	c	Water
3/4	c	Rock sugar
4	c	Fresh orange juice
1	T	Preserved ginger, in syrup
3	T	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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