Cooking For 1967 Scandinavian Soup

Press, Volume CVI, Issue 31363, 8 May 1967, Page 2

Cooking For 1967 Scandinavian Soup

(By

CELIA TIMMS)

Exotic dishes are not suitable for serving every day, but there are occasions when a hostess wants something out of the ordinary. Scandinavian orange soup is in this category. It can be served as a surprising first course—either ice cold or hot—in much the same way as a fruit cocktail or chilled or grilled grapefruit. For four servings you will need: 1 dessertspoon finely shredded orange rind 4oz castor sugar i cup water 1 teaspoon cornflour Juice 2 lemons 2 cups fresh orange juice 2 cups weak tea (without milk) Method: Place orange rind,

castor sugar and water in saucepan and stir over low heat until sugar melts and rind becomes almost transparent. Mix the cornflour with the lemon juice, add the orange juice and tea and pour all on top of the orange syrup in the pan. Stir over heat until it boils. Simmer five or six minutes and serve with a few pieces of skinned orange sections in each bowl of soup. If served chilled, place in a small bowl and surround with crushed ice. Garnish with citrus leaves and blossom on the plate.