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Citrus Soup (P, TNT)
Source: adapted by me from a recipe from my friend Terry Nutter (who in turn adapted it from something)
Serves: 4

1 cup almonds, blanched and ground
1/2 cup bread crumbs
2 tablespoons white grape juice
1/2 cup + 2 teaspoons lemon juice
1-1/2 cup orange juice
2 cups sugar
1 cups rosewater (can be less)
several pinches of saffron

Grind almonds, bread crumbs, grape juice, and 2 teaspoons lemon juice in food processor thoroughly.

Put in pot with rest of ingredients (crush the saffron) and bring to a boil over medium heat, stirring frequently. Cover and simmer for about 15 minutes.

Remove from heat, transfer to non-reactive bowl (unless you cooked it in an enamel pot), and chill.

Poster's Notes:
The combination of grape juice and lemon juice is to simulate verjuice; if you have sources for that, you can use that instead. You can reduce the amount of sugar, increase the OJ, and leave out the half cup of lemon juice, but I don't think it works as well. For rosewater, look in specialty shops; I'm told middle-eastern grocers sometimes carry it. (I know someone who makes it.) We had a discussion on saffron recently; I assume people can find it now.

Warning: some commercial bread crumbs are dairy; I "roll my own" (so to speak) with the leftover ends of challah that sometimes show up after Shabbat meals.

Posted by Monica Cellio

Nutritional Info Per Serving: N/A