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 FRUIT SOUP
I've been making this colorful dessert since 1961, and my whole family just loves it. It's a great way to enjoy fruit in winter.
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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
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 FRUIT PUDDING
Make and share this Danish Fruit Pudding recipe from Food.com.
Provided by jonesies
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean berries and rinse in a colander. Drain well.
- Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
- Pour into a bowl and chill.
- (Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
- Serve cold with table cream.
Nutrition Facts : Calories 72.2, Fat 0.3, Sodium 1.8, Carbohydrate 17.8, Fiber 2.3, Sugar 11.6, Protein 0.8
SWEDISH SWEET SOUP
This recipe has been passed down in my family for generations. Raisins, prunes, cinnamon, sugar, and tapioca are cooked on the stove, then lemon juice and a dash of salt are added. This is a Christmas tradition in my home. Tastes best after standing several hours.
Provided by ACHOCOCAT
Categories Soups, Stews and Chili Recipes Soup Recipes
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.
Nutrition Facts : Calories 260 calories, Carbohydrate 67.7 g, Fat 0.2 g, Fiber 2.8 g, Protein 1.5 g, Sodium 48.3 mg, Sugar 50.9 g
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
DANISH POTATO SOUP
I love cooking a ham for my family, because that means we'll be having this delicious hearty soup later that week. This recipe makes good use of all the wonderful fresh vegetables that are grown in Ohio.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. , Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. , Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg.
Nutrition Facts : Calories 190 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
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