Try this Caribbean Papaya-Orange Soup recipe, or contribute your own.
Suggest a better descriptionsubmitted by: rmsarcar@HRZ.Uni-Bielefeld.DE Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minutes. Meanwhile seed and mash the papaya. Then put into a food processor, adding the soup mixture and the orange juice and process to a puree. Season to taste. Refrigate few hours or better overnight. Adjust seasonigs before serving. Garnish with almonds an coconut. Recipe Archive - 12 August 96 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 30 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11mg | 0 % | |
Potassium 171.5mg | 5 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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