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Caribbean papaya-orange soup
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| Artist: |
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| Categories: |
Caribbean, Central American, Fruits, North American, Orange, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes. | | 2 | Beat the egg white until frothy. | | 3 | Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. | | 4 | Allow to cool down for about 10 minutes. | | 5 | Meanwhile seed and mash the papaya. | | 6 | Then put into a food processor, adding the soup mixture and the orange juice and process to a puree. | | 7 | Season to taste. | | 8 | Refrigate few hours or better overnight. | | 9 | Adjust seasonigs before serving. | | 10 | Garnish with almonds and coconut. | | 11 | Ronjon m. |
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