Cold Fruit Soup By: Ellen Wekall

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.

Ingrediants

Fruit

4 cups of water

1 tsp of vanilla extract

1slice of lemon

4 tsp. of corn starch

1 egg

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