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Danish Orange Soup


I'm just mad for this chilled soup. It's really lovely to look at with richly orange bits in a sea of light orange; delicately sweet-tart with a wisp of cinnamon that accents but stays elusive. Serve to 4 people as a first course for an exquisite dinner on some summer evening.

Bring the sugar, water, and stick cinnamon to a boil, then reduce heat to medium and cook into a syrup, about 5 minutes or so. Remove from heat and stir in the orange juice and wine, blending well. Chill briefly.

When ready to serve, distribute the fresh orange bits among 4 soup plates and pour the broth equally over all.