Title: Caribbean papaya-orange soup
 Categories: Soup, Vegetable, Fruit
      Yield: 6 Servings
 
    500 ml Cold chicken broth
    250 ml Fresh orange juice
      1    Envelope plain gelantine
      1    Egg white
      1    Papaya
        pn Salt
        pn Ground cumin
           Almonds, chopped
           Coconut, grated
 
  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 and
  coconut.
  
   Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
  rmsarcar@post.uni-bielefeld.de