By: Rev.Ellen Wekall, PhD Long time Atherton Resident
You can use fresh fruit or canned fruit. My favorites are fresh cherries or peaches. If you use fresh fruit use at least 1 lb.
4 cups of water
1 tsp of vanilla extract
1slice of lemon
4 tsp. of corn starch
Cook fruit and lemon slice for about 5-6 minutes.
Add cornstarch gradually and vanilla extract and then boil for another 5 minutes, stirring occasionally.
When slightly cool add egg yolk gradually and then let cool in refrigerator. Before serving whip egg white until set and then add on top of the cold soup