| 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
A Message from our Provider:
“Famous last words: I’ll get right with God later”