Cold Mango Soup laced with Rum

5 mangoes
1 cup sugar
5cups Chicken Stock
1/4 teaspoon ground cinnamon
1 or 2 whole cloves
1/4 teaspoon ground ginger
2 tablespoons rum
1/2 cup whipping cream
Freshly grated nutmeg, if desired

Peel, seed and chop mangoes, then place them with the rest of the ingredients except rum, whipped cream and nutmeg in a heavy saucepan. Cook over medium heat; skim any foam from top. Reduce until about 1/4 of original liquid has evaporated, then press mixture through a sieve. Cover and refrigerate at least 1 hour. Add rum immediately before serving. Whip cream in a small bowl. Top each serving with whipped cream and nutmeg, if desired. Makes 6 servings.

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