DANISH FRUIT SOUP
This is very much like a German dessert called Rote Grutze. I love it in the summer, it is really refreshing.
Provided by mandabears
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170.5, Fat 0.1, Sodium 175.5, Carbohydrate 42.2, Fiber 3.8, Sugar 37, Protein 2.3
DANISH HOLIDAY FRUIT SOUP (SøDSUPPE)
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guestimate.
Provided by AB_Fan
Categories Fruit
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.
Nutrition Facts : Calories 312.9, Fat 0.4, SaturatedFat 0.1, Sodium 154, Carbohydrate 81, Fiber 4.6, Sugar 53.4, Protein 1.7
SWEDISH FRUIT SOUP
Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
HOLIDAY FRUIT SOUP
I remember eating this soup every Christmas while growing up. I considered it a real treat. My mother, who was born in Sweden, made this soup during holidays, and now I carry on the family tradition. I look forward to all of our Swedish Christmas traditions-especially eating this soup. -Enice Jacobson, Wildrose, North Dakota
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the fruit, tapioca and 4 cups water. Cover and let stand overnight. , Stir in the apples, sugar and remaining water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tapioca is transparent. Add additional water if necessary. Serve warm or cold with a dash of cinnamon.
Nutrition Facts : Calories 260 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 67g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein.
FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)
Make and share this Fruktsoppa (scandinavian Fruit Soup) recipe from Food.com.
Provided by Lennie
Categories Dessert
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.
DANISH CHERRY SOUP (KIRSEBæRSUPPE)
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guesstimate.
Provided by AB_Fan
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pit one cup of cherries and reserve.
- Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
- Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
- Cook slowly for a few minutes.
- Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
- Bring to a boil and add the sugar.
- Serve hot or cold.
Nutrition Facts : Calories 88, Fat 0.1, Sodium 13.4, Carbohydrate 22.7, Fiber 1.3, Sugar 19, Protein 0.7
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