Citrus Soup

Recipe from Kate Logan

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Cooking time: 45 min

Servings 6

A very delicate cream soup with a light creamy taste and a pleasant orange touch will pleasantly diversify your menu. It's quick and easy to make. Enjoy both children and adults. Especially good in the fall and winter, as oranges are especially juicy and sweet in winter. If you serve it in glasses with a cinnamon stick and badjan, you get a thick and no less tasty cocktail. Try it!

Orange

6 pcs.
Sugar

3 cups
Potato starch

6 teaspoons
Fresh lemon juice

6 teaspoons
Cream

12 fl.oz.
Mint leaves

to serve

Calories

23 kcal
Protein

1 g
Fat

4 g
Carbohydrates

9 g

Dissolve half a cup of sugar in hot water, add finely chopped zest of oranges or tangerines and bring to a boil. Then add potato starch dissolved with cold water and heat to boiling again. Cool the syrup.
Peeled oranges or tangerines, cut into slices, remove the seeds, fill the slices with granulated sugar and leave for a while while the syrup is prepared. In the cooled syrup put the prepared fruit and add citric acid, if the soup is not sour enough.
Separately, boil crumbled rice or sago for garnish. When serving, put the garnish on a plate, pour the soup over it and add sour cream or cream.

If seasonality allows, it is better to choose oranges harvested in December and January. You can ask the retailer about this.
Check where the oranges come from. The most delicious and healthy varieties are those grown in the Americas and Spain. African oranges tend to be picked green, while Egyptian oranges are more commonly used for making juices.