Title: Hot Orange Soup with Wafers
Categories: Soup Ethnic
Yield: 6 Servings

5	c	Water
3/4	c	Rock sugar
4	c	Fresh orange juice
1	tb	Preserved ginger, in syrup
3	tb	Cornstarch paste
6		Thin slices of orange
6		Thin slices of lime
6		Maraschino cherries
6		Mint leaves
12		Vanilla cream wafers

Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger.

Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers.

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