ORANGE MANGO SOUP
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4 servings
1 lg Navel orange
3 lg Very ripe mangoes
1 1/2 c Buttermilk
1 1/2 c Fresh orange juice
3 ts Honey; or to taste
Fresh lemon juice
- if necessary
8 sm Fresh mint leaves
REMOVE THE ZEST from the orange with a zester or grater and set it
aside. Cut a flat bottom on the orange, then remove all the peel and
white pith from the orange with a small, sharp knife. Cut the orange
into 1/4-inch slices and refrigerate until serving time. Peel the
mangoes and remove the pits. Puree the flesh with the orange zest in
a food processor with the metal blade or in a blender until smooth.
Strain through a fine mesh strainer into a 1 1/2-quart refrigerator
container. Stir in the buttermilk, orange juice and honey to taste.
The soup should be the consistency of whipping cream. If it is too
thick, add more buttermilk. Chill thoroughly up to 2 days before
serving. Just before serving, add lemon juice and more honey, if
necessary. Pour into chilled dishes. Float an orange slice on top and
garnish with a mint leaf.
Makes 4 Cups
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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