This simple fruit and liqueur
cream soup makes a wonderful first course soup.
Creamy
Fruit Soup
2 (16-ounce) cans pears,
drained, juices or syrup reserved (see note)
1 cup plain low-fat yogurt
2 teaspoons lemon juice, or to taste
1/2 teaspoon ground ginger, (see note)
2 tablespoons Poire William, (see note)
- Thinly slice 1 pear half.
Reserve to use as garnish.
- In food processor, purée
remaining pears with yogurt and lemon juice. Add enough reserved
juice or syrup to make a thick soup, up to about ½ cup.
Add spice and/or liqueur, and process just to blend.
- Pour into bowl, and place
in freezer for 20 minutes, or refrigerate about 1 hour until
chilled. Ladle into shallow soup bowls, and garnish with reserved
sliced pear and mint, if desired.
Makes 8 servings.
*Note: Other canned fruit
varieties, such as peaches, apricots, mixed fruit or sweet cherries
may be substituted for pears. Ground spices, such as nutmeg,
mace or cinnamon may be substituted for ginger. Liqueur is optional,
but rum, kirsch or brandy may be substituted for Poire William.
(Nutritional Information
Per Serving: 381 calories; 2 g fat; 7 mg cholesterol; 97 g sodium;
82 g carbohydrate; 5 g fiber; 8 g protein.)
Recipe provided courtesy
of Canned Food Alliance.
