Tasty Thursday

Mmmm! Cool and fresh, this jewel-toned soup from Rusty Parrot Cookbook by Darla Worden and Eliza Cross is this summer's perfect light and flavorful starter.

Fruit Soup with Spicy Ginger and Orange Broth, and Vanilla Grass
For the broth:
4 cups orange juice (preferably fresh squeezed)
1/4 cup sugar
1 vanilla bean, scraped
2 large ginger lobes, peeled and chopped (about 1/2 cup)
1 stalk lemongrass, bruised and cut into 1-inch pieces
2 kaffir lime leaves

For the soup:
1 mango, peeled, seeded, and cut into 1/2-inch pieces
1 papaya, peeled, seeded, and cut into 1/2-inch pieces
2 kiwis, peeled and cut into 1/2-inch pieces
12 blackberries
12 raspberries
2 ounces vanilla grass
2 tablespoons packed fresh mint chiffonade

Combine all of the broth ingredients in a tall saucepan and cook over medium heat until the mixture simmers. Simmer for 10 minutes, remove from heat, and strain the mixture through a fine mesh sieve. Cool in the refrigerator until completely chilled. 

To serve, ladle the broth into six chilled bowls and divide the fresh fruit among the bowls. Garnish with vanilla grass and mint.

Makes 6 servings

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