Time 1h Yield 6-8 serving(s) Number Of Ingredients 10 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.
Time 10h Yield 10 Number Of Ingredients 8 Steps:
Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight. Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.
Time 25m Yield 6-8 servings. Number Of Ingredients 10 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.
Yield 2 GENEROUS Servings Number Of Ingredients 9 Steps:
Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.) Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
Time 1h50m Yield 8 serving(s) Number Of Ingredients 12 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.
Time 30m Yield 4-6 servings. Number Of Ingredients 7 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.
More about “scandinavian fruit soup recipes”
Time 55m Yield 6 Number Of Ingredients 20 Steps:
Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside. Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes. Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
