Cold fruit soup <dairy>
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pitted plums |
| 1 | cup | Pitted sour red cherries |
| 1 | cup | Sliced peaches |
| 6 | quarts | Water |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 2 | tablespoons | Cornstarch |
| 6 | tablespoons | Sour cream |
Directions
Combine the fruit, water, sugar, salt and cinnamon in a saucepan. Bring to a boil and cook over low heat 15 minutes. Force through a food mill. Mix the cornstarch with a little water and stir into the fruit mixture. Cook over low heat 10 minutes, stirring frequently. Chill and garnish with sour cream. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998
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