Orange Soup


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An afternoon soup. Serve chilled.

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Serves 6.
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6 large juicy oranges
1 tbsp lemon juice
3/4 tsp orange rind
1/4 tsp lemon rind
2 tbsp cornflour, levelled
9 tsp sugar (approx.)
1 egg-white
2 tsp powdered sugar

  1. Extract the fruit juices.
  2. Mix the juices, sugar, lemon and orange rinds and cornflour and add 4 teacups of water.
  3. Boil for 10 minutes.
  4. Cool the soup and chill in the freezer compartment of a refrigerator.
  5. Just before serving, beat the egg-white stiffly, add the powdered sugar and mix well.
  6. In each cup, put the ice-cold soup, top with 2 teaspoons of egg-white and serve.

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