Fresh fruit puree soup
130 g apricots, peaches, plums or cherries,
10 g of potato starch,
15 g sugar
20 g cream or sour cream
Wash the fruits, cut large fruits into two, pour hot water so that they are only covered, and cook in a sealed container until softened. Wipe the finished fruit with a decoction through a sieve. Pour the waste remaining after rubbing the fruit with water, boil for several minutes, and then strain the broth. Add sugar, broth, water (to the norm) to the cooked puree and bring to a boil. Then pour potato starch previously diluted with cold water, let it boil again and cool.
130 g apricots, peaches, plums or cherries,
10 g of potato starch,
15 g sugar
20 g cream or sour cream
Wash the fruits, cut large fruits into two, pour hot water so that they are only covered, and cook in a sealed container until softened. Wipe the finished fruit with a decoction through a sieve. Pour the waste remaining after rubbing the fruit with water, boil for several minutes, and then strain the broth. Add sugar, broth, water (to the norm) to the cooked puree and bring to a boil. Then pour potato starch previously diluted with cold water, let it boil again and cool.
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