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Chilled Orange Soup

4 servings

Ingredients

• 135 g blanched rice
• water (little)
• 3 pcs oranges
• sugar (for rubbing and sweetening) (to taste)
• 1.5 l light white wine

Instructions

1. Blanch the rice with very little water and cook carefully so that the grains remain as whole as possible, then put in a colander, rinse with cold water, drain, and pour into the terrine.
2. Rub the peel of a beautiful orange with sugar, peel two oranges, remove all white pith, slice thinly, and deseed.
3. Add the fruit pieces, the collected juice, the sugar crushed with the peel, and more clear sugar to the rice and let steep, covered, for 2 hours.
4. Pour in the white wine, sweeten to taste, and serve the chilled soup well-cooled.

Modernized from a treasured 19th-century German cookbook.