Gael Greene’s Morning After Orange Fruit Soup

Gael Greene’s Morning After Orange fruit soup -

an interesting combination of frozen orange juice concentrate, quick cooking tapioca, and sugar, combined with fresh fruit -

makes for a refreshing and delicious way to begin the day.

We enjoyed this orange fruit soup for breakfast this morning and look forward to having it again.

It’s a perfect light and healthy breakfast option here in Phoenix, where the temperatures are sky high a good part of the year.

Gael Greene's Morning After Orange Fruit Soup

Gael Greene’s Morning After Orange Fruit Soup

I have #46 on Gourmet’s List of 50 Women Game Changers in Food, American restaurant critic, author and novelist,  Gael Greene to thank for this unusual orange fruit soup recipe.

I’m quite sure I never would have discovered it, it  it weren’t for my participation with a group of food bloggers, led by Mary from One Perfect Bite, who have been cooking their way through the Gourmet list since last spring.

Who is Gael Greene you ask? (I had no idea and had to look her up. Do you ever wonder how you survived before Google and Wikipedia? I do.)

It turns out that Gael Greene was the Insatiable Critic for New York magazine for 40 years, where she helped change the way New Yorkers think about food.

She became the magazine’s restaurant critic in the fall of 1968, when most New Yorkers were unsophisticated about food and celebrity chefs were virtually nonexistent.  According to Wikipedia, “She was a passionate early “foodie” before that word was used. Indeed, the American edition of The Foodie Handbook credited her with first using the word.”

You can read some of her fun reviews here on her blog: Insatiable-Critic.

Greene is also the author of two best selling novels and a memoir: Insatiable: Tales from a Life of Delicious Excess.

In 1981 she co-founded Citymeals-on-Wheels, along with teacher and food writer James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. She remains an active chair of the company’s board, hosting an annual Power Lunch for Women.

Bowl of Morning After Orange Fruit Soup

Bowl of Morning After Orange Fruit Soup

Gael explains in the headnote for this recipe on her website, “I don’t remember where I got the recipe for this refreshing and delicious orange fruit soup — always a waker-upper at my brunches for friends. If I stole it from you, please forgive me.”

I made the orange juice and tapioca mixture before bed last night and then popped it into the fridge. This morning, when I went to stir in the fruit, I thought it seemed a little too gelatinous and stirred in about 1/2 cup orange juice to loosen it up.

Each serving of this orange fruit soup has about 137 calories and 4 Weight Watchers PointsPlus. Enjoy!

5.0 from 1 reviews
Gael Greene's Morning After Orange Fruit Soup Recipe
 
Prep time
Cook time
Total time
 
An interesting concoction of orange juice concentrate, tapioca and sugar mixed with chopped fresh fruit for a refreshing delicious fruit soup
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1-1/2 cups water
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon sugar
  • Pinch of salt
  • ½ cup frozen concentrated orange juice
  • 2 cups fruit (chopped fruit of your choice*)
Instructions
  1. In a small saucepan, mix together the instant tapioca and water. Cook over medium heat, stirring constantly, until it comes to a full boil.
  2. Remove pan from the heat and stir in the sugar, salt, and orange juice concentrate, until well blended. Let the mixture cool for 15 minutes, then stir it again. Cover and chill for at least 3 hours.
  3. Just before serving, fold in the fruit.
  4. Serve in chilled bowls or balloon goblets.
Martha's Notes
Nutritional Estimates Per Serving (1/4): 137 calories, 0.3 g fat, 33.5 g carbs, 2.5 g fiber, 1.7 g protein and 4 Weight Watchers PointsPlus value *In winter, you can use orange sections with the membrane cut away, sliced bananas, half grapes (seeded), frozen and thawed peach slices, and the best berries you can find. In summer, you can choose a mix of sweet and tart summer fruit–plums, peaches, nectarines, and, most especially, berries. Don’t forget the banana. When I made it the first time I used a combination of defrosted mixed frozen berries, strawberries and bananas. I made the juice/tapioca mixture before bed and stirred in the fruit in the morning. I thought the mixture was a bit too gelatinous, so added about ½ cup more orange juice to loosen it up.

 

If you liked this post about Gael Greene’s morning after orange fruit soup, check out these links:

The following bloggers are also featuring the recipes of Gael Greene today. I hope you’ll pay them all a visit. They are great cooks who have wonderful blogs.

Mary - One Perfect Bite, Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades, Sue - The View from Great Island, Barbara - Movable Feasts, Linda - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Jeanette’s Healthy Living, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Kathy - Bakeaway with Me, Jill - Saucy Cooks, Sarah — Everything In the Kitchen Sink

*PointsPlus® for this orange fruit soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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Comments

  1. says

    Fruit is my first meal of the day so this fits right up my alley. I came of age in NYC reading The Insatiable Critic. She al;ways was and still is – a hoot!

  2. says

    She stole this recipe from me….ha!!! Just kidding, but that remark seems so Gael, no?
    I love this recipe, but I’m inclined to just substitute fresh orange juice for the water and concentrate and agave for the sugar. Since it’s not her recipe anyway, she shouldn’t take offense!

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