Bubbe's Fruit Soup
- 2 lb Peaches; peeled; pitted
- 2 lb Plums; cut
- 1 lb Pears; peeled; pitted or
- 16 oz Sour cherries; pitted;
- -canned
- 1 lb Apricots
- 1 c Sugar; Water to cover
- 1 tb Arrowroot OR Flour
- 1 c Water; cold
- Sour cream; for garnish
1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook
until fruit is tender, 1/2-3/4 hour.
2. While fruit is cooking, mix arrowroot and water. When mixture is
completely dissolved add it to soup (around 10 minutes before soup is
finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is
may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on
those hot summer nights when nothing else would do. You can vary the
fruits. I had forgotten about it until I had my memory jogged on one of the
cruises Dad and I took.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISH-FOOD digest by Nancy Berry on May
26, 1998
until fruit is tender, 1/2-3/4 hour.
2. While fruit is cooking, mix arrowroot and water. When mixture is
completely dissolved add it to soup (around 10 minutes before soup is
finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is
may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on
those hot summer nights when nothing else would do. You can vary the
fruits. I had forgotten about it until I had my memory jogged on one of the
cruises Dad and I took.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
Posted to JEWISH-FOOD digest by Nancy Berry
26, 1998
