Scandinavian Fruit Soup Recipes

DANISH FRUIT SOUP

Steps:

• In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Stir in the raspberries, cold water and lemon juice. Refrigerate for 15-20 minutes. , Just before serving, stir soup. Garnish with sour cream and nutmeg if desired.

SWEDISH FRUIT SOUP

Steps:

• In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)

Steps:

• In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
• Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
• After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
• Pour the soup mixture into a large serving bowl and let cool to room temperature.
• When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
• This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

DANISH HOLIDAY FRUIT SOUP (SøDSUPPE)

Steps:

• Bring water to a boil; add sugar and salt.
• Make a paste of the cornstarch and a little water; add to boiling mixture, stirring constantly. Mixture will start to thicken in a minute or two.
• Reduce heat to medium-low; add fruits, tapioca, and cinnamon stocks and boil slowly for 1 hour.
• Remove cinnamon sticks.
• Serve hot or cold.

DANISH FRUIT SOUP

Steps:

• In a large bowl, mix dry gelatin and salt.
• Gradually stir in boiling water until gelatin is well dissolved.
• Add raspberries, cold water and lemon juice: mix well.
• Refrigerate 15-20 minutes.
• Just before serving; stir soup.
• Garnish with dollop of sour cream and ground nutmeg if desired.