Caribbean Papaya-Orange Soup
Yield
4 servingsPrep
30 minCook
10 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | ml |
chicken broth
cold |
*
|
| 250 | ml |
orange juice
fresh |
*
|
| 1 | envelope |
gelatin, unflavored
|
|
| 1 | each |
egg whites
|
*
|
| 1 | medium |
papayas
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
cumin
ground |
*
|
| 1 | x |
almonds
chopped |
*
|
| 1 | x |
coconut
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | ml |
chicken broth
cold |
*
|
| 2.5E+2 | ml |
orange juice
fresh |
*
|
| 1 | envelope |
gelatin, unflavored
|
|
| 1 | each |
egg whites
|
*
|
| 1 | medium |
papayas
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
cumin
ground |
*
|
| 1 | x |
almonds
chopped |
*
|
| 1 | x |
coconut
grated |
*
|
Directions
Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes.
Beat the egg white until frothy.
Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy.
Allow to cool down for about 10 minutes.
Meanwhile seed and mash the papaya.
Then put into a food processor, adding the soup mixture and the orange juice and process to a puree.
Season to taste.
Refrigate few hours or better overnight.
Adjust seasonigs before serving.
Garnish with almonds and coconut.
