VCE: Winter Soup Of Dried Fruits With Pearl Tapioca

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* Exported from MasterCook *

 

Winter Soup Of Dried Fruits With Pearl Tapioca

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 241

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup large tapioca pearls

1 cup dried apricots

1 cup dried pitted prunes or Mission figs

1 cup dried pears

1/2 cup golden raisins

1/2 cup died cherries

2 3 inch cinnamon sticks

4 slices ginger

1 quart water or pear juice

plus extra as needed

Sour cream or drained yogurt -- optional

 

SERVES 4 TO 6

 

A friend of Norwegian origin served this soup, then shared her recipe with

me. The large tapioca pearls are invisible but give it a silky quality. A

great winter dish to have on hand, it keeps for weeks refrigerated. Give

the pearls a head start with an overnight soak before cooking.

 

Cover the tapioca with water and set aside to soak overnight. Drain, then

put it in a soup pot with the remaining ingredients except the sour

cream. Bring to a boil. Lower the heat and cook slowly, partially

covered, until the tapioca pearls are clear, about 2 hours. (Some people

like to see a little eye in the center, which gives them their other name,

tapioca fish eyes.) Gently give a stir every so often so that nothing

sticks to the bottom. If the soup becomes too thick, add water or juice as

needed. Serve warm or chilled, for breakfast or dessert, plain or with a

spoonful of sour cream or drained yogurt.

 

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