Caribbean papaya-orange soup

 
                        Caribbean Papaya-Orange Soup
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500       ml           Cold chicken broth
  250       ml           Fresh orange juice
    1                    Envelope plain gelantine
    1                    Egg white
    1                    Papaya
            pn           Salt
            pn           Ground cumin
                         Almonds, chopped
                         Coconut, grated
 
   Pour cold broth into a pot, sprinkle gelatin over top,
   and set aside to soften for a few minutes. Beat the
   egg white until frothy. Add egg white to soup mixture
   and bring to simmer, whisking constantly until gelatin
   is fully dissolved and soup is frothy. Allow to cool
   down for about 10 minutes.  Meanwhile seed and mash
   the papaya.  Then put into a food processor, adding
   the soup mixture and the orange juice and process to a
   puree.  Season to taste. Refrigate few hours or better
   overnight.  Adjust seasonigs before serving. Garnish
   with almonds and coconut.
   
    Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
   rmsarcar@post.uni-bielefeld.de
  
 
 
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