Make this soup the night before so it has time to cool completely before you pack lunch. We like the soup made with fresh peaches, but try frozen cherries, marrion berries or blackberries. You can also garnish this chilled soup with frozen fruit for an extra treat on a hot day.
Serve this soup with a sweet Hawaiian bread roll or ham and swiss croissant sandwich for a hearty lunch.
Chef Rose's Cool Fruit Soup
From Ursula Furi-Perry
& By Chef Rosalie Furi
Cooking for One or Two
1 and ½ pounds of your favorite fresh fruits,
cleaned, peeled and chopped into small pieces
1 quart water
2 tablespoons sugar or sweetener
½ tablespoon vanilla essence
pinch lemon rind
2 tablespoons cream
1 tablespoon flour
This sweet soup is perfect for a warm sunny day. Combine the fruit and water in a medium-sized pot and bring to a boil. Add sugar or sweetener, vanilla essence, cinnamon and lemon rind and cook over medium heat until fruit is soft.
In separate skillet, heat cream, then gradually add flour. Stir the flour mixture continually until all lumps are gone. Add the flour mixture to the fruit slowly, and keep stirring until the soup takes on a creamy consistency.
“This soup is excellent with a dab of whipped cream or scoop of vanilla ice cream on top,” says Chef Rosalie Furi.