Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Let the Sunshine In
Triple Orange Dessert Soup
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 23 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
Ingredients
Directions
- Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.
- Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours.
- To serve, pour 1/4 cup Muscat over each serving.
