FRUIT SOUP - OBSTSUPPE|
2 lb. fruit (plums, cherries,
apples, pears, etc.)
4 c. water
sugar to taste
1 tsp. vanilla
Cook the fruit in water until very soft. Press through
a sieve or use a food mill. Add vanilla and sugar. Serve
chilled. If thickening is needed blend one tablespoon corn-
starch with a small amount of the puree then add to the rest of
the mixture. Heat again until thickened. Serves 4.
For apple or pear soup add one stick cinnamon to the
water while cooking. For garnish try croutons, wine or bran-
dy-soaked raisins, dabs of sour cream or vanilla pudding.
Serve with crispy little cookies.
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