Best Starry Fruit Soup Recipes

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SIMPLE FRUIT SOUP WITH GRAND MARNIER



Simple Fruit Soup with Grand Marnier image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 10

8 tablespoons sugar
10 tablespoons lemon juice
1/2 cup Grand Marnier
6 cups Fruit Salad, see below
Fresh mint leaves for garnish
6 cups assorted sliced fruit
4 tablespoons granulated sugar
5 tablespoons freshly squeezed lemon juice
4 tablespoons Grand Marnier
Fresh mint leaves for garnish

Steps:

  • Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves.
  • Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve.

SøTSUPPE - SCANDINAVIAN SWEET SOUP



Søtsuppe - Scandinavian Sweet Soup image

Sweet soup can be served either warm or cold, as a dessert or snack or for breakfast. Dried cranberries work well instead of raisins.

Provided by Outta Here

Categories     Apple

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

5 cups water
1/2 cup dried apple, finely chopped
1/2 cup raisins (or currents)
1/2 cup dried apricot, finely chopped
1/2 cup pitted prunes, finely chopped
1 tablespoon pearl tapioca
1 cinnamon stick
1 star anise (optional)
1 cup fruit juice (apple or cranberry)

Steps:

  • Bring water to a steady boil in a large pot.
  • Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes.
  • Stir in fruit juice and heat for 5 minutes.
  • Remove cinnamon and star anise.
  • Serve hot or cold (chill, covered, in refrigerator for several hours).
  • Garnish with little homemade cookie cutouts, if desired.

Nutrition Facts : Calories 63.9, Fat 0.1, Sodium 10.9, Carbohydrate 16.8, Fiber 1.4, Sugar 12.8, Protein 0.6

STAR FRUIT (CARAMBOLA) SOUP



Star Fruit (Carambola) Soup image

Make and share this Star Fruit (Carambola) Soup recipe from Food.com.

Provided by Ambervim

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

2 chicken drumsticks
1 star fruit, sliced
1 teaspoon lemongrass
1 teaspoon kaffir lime leaf, shredded
4 ounces shallots, chopped
4 cups chicken stock
2 teaspoons small tomatoes
1 ounce fish sauce
1 ounce black soya sauce
1 ounce white soya sauce
2 teaspoons coriander, chopped
1 red chili, shredded

Steps:

  • Place the chicken stock in a saucepan and boil the drumsticks until tender.
  • Add black and white soya sauce to taste.
  • Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste.
  • Cook further 5 minutes.
  • To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.

Nutrition Facts : Calories 365.5, Fat 12.3, SaturatedFat 3.3, Cholesterol 73.5, Sodium 2704.4, Carbohydrate 31.6, Fiber 1.6, Sugar 10.1, Protein 31.3

FRUIT SOUP



Fruit Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 7 cups

Number Of Ingredients 13

1/2 cantaloupe, seeds removed
1 cup fresh pineapple
1 cup peaches
1 cup Granny Smith apples, peeled and diced
2 cups strawberries
1/4 cup sugar
2 tablespoons honey
2 cups water
1/4 cup pineapple juice
1/4 cup lemon juice
1/4 cup orange juice
Sour cream, for garnish
Orange rind, for garnish

Steps:

  • Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
  • While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
  • Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
  • Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

Steps:

  • In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

FRESH FRUIT SOUP



Fresh Fruit Soup image

Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

1 can (12 ounces) frozen orange juice concentrate, thawed
1-1/2 cups sugar
1 cinnamon stick (2 inches)
6 whole cloves
1/4 cup cornstarch
2 tablespoons lemon juice
2 cups sliced fresh strawberries
2 medium bananas, sliced
2 cups halved green grapes

Steps:

  • In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.

Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.

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