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Harvest soups with a sweet surprise.

FALL FRUITS ELEVATE FIRST-COURSE SOUPS TO show-stopping first-class acts. Persimmons, pome-granates, and Asian pears add contrasting color, sweetness, and texture to the savory elements of these three composed soups, giving them an element of surprise.

Yet for all their style and taste, these soups are easy to make. Each choice is based on a well-seasoned broth with poultry, seafood, or meat that you pour over vegetables and fruit attractively arranged in wide bowls. When this presentation is performed before guests, the soup becomes a dramatic first course.

Bring bowls with the arranged fruit and vegetables to the table. Cook the meat in the broth on a small portable burner at the table, or cook it in the kitchen and transfer it to a tureen. Carefully ladle the hot broth over fruit and vegetables in the bowls.

Gingered Broth

with Persimmon

and Chicken

1/2 pound boned and skinned chicken breasts, cut into paper-thin slices 1 tablespoon soy sauce 1 teaspoon Oriental sesame oil or toasted almond oil (optional) 1 large (about 8 oz.) firm Fuyu persimmon, peeled, stemmed, and cut into thin wedges 20 to 30 small (2 to 3 oz. total) edible pod peas, strings removed 1/3 cup thinly sliced green onion Gingered broth (recipe follows)

In a small bowl, mix chicken, soy sauce, and sesame oil. If made ahead, cover and chill up until next day.

In each of 6 wide, shallow bowls (about 11/2-cup size), arrange equal portion of persimmon, peas, and onion; bring bowls to the table.

Heat gingered broth to boiling on the range or on a portable burner at the table. Stir in chicken; simmer just until chicken is opaque, 30 seconds to 1 minute. If cooking broth on range, pour into a tureen and bring to the table. Carefully ladle broth into each bowl over fruit and vegetables. Makes 6 first-course servings.

Per serving: 189 cal.; 12 g protein; 2.9 g fat (0.6 g sat.); 18 g carbo.; 254 mg sodium; 22 mg chol.

Gingered broth. In a 3- to 4-quart pan, combine 11/2 quarts regular-strength chicken broth, 1 cup dry sherry, 2 tablespoons minched fresh ginger, 1 star anise (or 1/2 teaspoon anise seed and 1 cinnamon stick, 3 in. long). Bring to a boil; cover and simmer for about 30 minutes. If desired, discard spices.

Lemon Seafood Broth

with Pomegranate

1 medium-size (about 1/2 lb.) pomegranate 1/2 pound boned and skinned mild white-flesh fish such as lingcod or orange roughly 1/4 cup finely shelled cooked tiny shrimp 1/2 cup finely shredded mizuna leaves or 1 cup small, tender watercress sprigs 1 large (8 oz.) firm-ripe avocado, peeled, pitted, diced, and coated in lemon juice Lemon broth (recipe follows)

Cut crown end off pomegranate; lightly score rind lengthwise in several places. Immerse in a bowl of water for about 5 minutes. Holding pomegranate in the water, break sections apart with your fingers, separating seeds from membrane as you work. Seeds will sink; rind and membrane will float. Skim off and discard rind and membrane. Drain seeds; you need 3/4 to 1 cup. (If done ahead, cover and chill up until the next day.)

Cut fish into paper-thin slices about 21/2 inches long. In each of 6 wide, shallow bowls (about 11/2-cup size), arrange equal portions shrimp, mizuna, avocado, and pomegranate seeds; bring bowls to the table.

Heat broth to boiling on the range or on a portable burner at the table. Stir in fish; cook just until opaque, 30 seconds to 1 minute. If broth is cooked on the range, pour into a tureen and bring to table. Carefully ladle broth into each bowl over shrimp, fruit, and vegetables. Makes 6 first-course servings.

Per serving: 151 cal.; 14 g protein; 6.9 g fat (1.2 g. sat.); 9.5 g carbo.; 125 mg sodium; 56 mg chol.

Lemon broth. In a 3- to 4-quart pan, combine 1 1/2 quarts regular-strength chicken broth and 1 cup water. In a piece of cheesecloth, tie to enclose 3 thin strips lemon pee (yellow part only, 1/2 by 3 in.), 1 tablespoon white peppercorns, 1 tablespoon coriander seed, and 1 teaspoon cumin seed; place in broth. Bring to a boil; cover and simmer 30 minutes. Lift out and discard packet of spices. Add 3 tablespoons lemon juice.

Chili Beef Broth

with Pear

3/4 pound boneless lean beef sirloin 2 tablespoons soy sauce 2 tablespoons thinly sliced green onion 1 teaspoon Oriental sesame oil 1 teaspoon sugar 1 1/2 cups (about 3 1/2 oz.) finely shredded cabbage 1 large (9 oz.) asian pear, cored and cut into thin slivers 1 large carrot, peeled and finely shredded 1/2 cup fresh cilantro (coriander) sprigs Chili broth (recipe follows)

Trim fat off beef. Cut beef into thin slices about 3 inches long and mix with soy sauce, onion, sesame oil, and sugar. Cover and chill at least 15 minutes or up until the next day.

In each of 6 wide, shallow bowls (about 11/2-cup size), arrange equal portions cabbage, pear, carrot, and cilantro sprigs; bring bowls to the table.

Heat chili broth to boiling on the range or on a portable burner at the table. Stir in beff; simmer to desired doneness, about 30 seconds for rare. If broth is cooked on range, pour into a tureen and bring to table. Carefully ladle broth into each bowl over fruit and vegetables. Makes 6 first-course servings.

Per serving: 135 cal.; 14 g protein; 3.5 fat (1 g sat.); 12 g carbo.; 391 mg sodium; 35 mg chol.

Chili broth. In a 3- to 4-quart pan, combine 1 1/2 quarts regular-strength beef broth, 1 cup water, 2 tablespoons minched fresh ginger, 1 teaspoon minced garlic, and 1/4 teaspoon crushed dry hot red chilies. Bring to boil; cover and simmer about 30 minutes.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Oct 1, 1991
Words:984
Previous Article:October menus.
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