Stone-Fruit Soup (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Stone-Fruit Soup

http://www.eatingwell.com/recipes/stone_fruit_soup.html

A colorful and unusual finale to dinner, and great for breakfast as well.

6 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Combine 6 cups water, apricots, peaches, sugar, cinnamon sticks and vanilla bean in a saucepan. Bring to a boil, reduce the heat and simmer until the fruit is tender, about 15 minutes.
  2. Stir together cornstarch and the remaining 2 tablespoons water in a small dish. Add the cornstarch mixture to the simmering soup, stirring constantly until the soup thickens slightly. Remove from the heat and stir in cherries and lemon juice. Cover the pan and let the cherries plump for about 15 minutes. Remove the cinnamon sticks and vanilla bean before serving.

Nutrition

Per serving : 155 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 2 g Protein; 4 g Fiber; 8 mg Sodium; 429 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat, 1 fat