Fruit of the Season Soup
Created by Helga ZeltsmanServes: 6 – 8 • Course: Appetizers & Soups • Diet: Vegan • Season(s): Summer
Ingredients
- 3 peaches, cut up
- 3 nectarines, cut up
- 1 pint of blueberries
- 3 cups orange juice
- 1 egg, divided
- 3 cups water
- 1/4 cup maple syrup
- 2 tablespoons cornstarch mixed with 1 Tablespoon water
Instructions
Cut up fruit and put in large pot with water and juice. Simmer for an hour, stirring occasionally. Add maple syrup and sweeten to taste. *Blueberries give this soup a great color* Mix cornstarch with water and an egg yolk in a small bowl. Add about a quarter cup of the hot soup to the cornstarch/egg/water mixture and whisk. Add the tempered mixture back into the hot soup. Cook until thickened stirring occasionally. Remove from heat to cool. Whip the egg white to stiff peaks. Drop by spoonfuls on top of the soup while soup is hot for decorative effect. Serve chilled.