Instructions: The Heathman Hotel Restaurant is famous for its great soups. Liz Ozanich, Heathmans chef de cuisine, created this recipe, which she says is perfect in January, when all of the citrus varieties used in this recipe are available.

In a non-aluminum saucepan on medium-high heat, reduce fresh orange juice to a syrup. Length of time will depend on the stove and the pan.

Meanwhile, remove yellow peel from lemons, being careful not to get any of the white pith. Cut peel in julienne strips. In a separate saucepan combine water, honey, lemon peel, lemon grass, coriander seeds and 1 sprig of mint.

Bring mixture to a boil, reduce to a simmer and stir until smooth. Simmer for 5 minutes. Strain liquid through a fine mesh sieve or cheesecloth. Discard the solids. Cool the strained liquid completely.

Cut the skin away from the oranges, grapefruit and tangerines, cut between membranes and remove the segments. Break open the pomegranate and remove the seeds. Keep seeds in a separate bowl.

Add the segments and orange syrup to the cooled liquid. Divide soup into eight bowls. Garnish with pomegranate seeds and julienned mint.

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