Norwegian Fruit Soup Recipes

Steps:

• Boil rice, water, cinnamon, and salt for 15 minutes. Strain our rice so that 1-1/2 c base is left. (Add more water if necessary.).
• Add apples and sugar. Boil until apples are cooked.
• Add a bit of the mixture to the cornstarch. Then add the cornstarch mixture and the cherries to the rest of the liquid. Bring to a boil.
• Remove from the heat and add the raspberries and mace.

Steps:

• Cook raisins, prunes, and apricots until tender in 1 1/2 quarts water.
• Add remaining ingredients and continue cooking for 15 minutes.
• Cook's note: May fold in a large can of sliced peaches if desired.

Steps:

• Add tapioca to boiling water, stirring frequently.
• Add rest of ingredients except grape juice and boil until fruit is tender, about 30 minutes.
• When soup is done, add grape juice. Serve with Rusks.
• May be served cold as dessert. Garnish with whipped cream and chopped nuts.

Steps:

• Put the fruit, sugar and water in a pan. Cook them over a low heat for five minutes, until the fruit is soft.
• Let the fruit cool, then use the back of a spoon to push it through a sieve into a bowl. Throw away any bits left in the sieve.
• Put the cornflour in a cup. Mix it with a tablespoon of the juices from the cooked fruit, until it is smooth.
• Stir the cornflour mixture into the fruit. Then, pour the fruit back into the pan and bring it to the boil.
• Turn the heat down low. Cook the fruit for five minutes, stirring it with a wooden spoon all the time.
• Take the pan off the heat and let the mixture cool. Pour it into 4 glasses or bowls. Chill them in a refrigerator.
• Garnish with fresh berries before serving.

Steps:

• Simmer water with rice and cinnamon sticks for 20 minutes. Discard the rice and cinnamon, reserve the water. Return the water to the stove, and add the apple; simmer for 5 to 10 minutes.
• Add the cherries and raspberries, then bring to a boil before removing from the heat. Allow to stand for at least 30 minutes before refrigerating. Serve cold, garnished with a dollop of whipped cream.

Steps:

• Simmer water with rice and cinnamon sticks for 20 minutes. Discard the rice and cinnamon, reserve the water. Return the water to the stove, and add the apple; simmer for 5 to 10 minutes.
• Add the cherries and raspberries, then bring to a boil before removing from the heat. Allow to stand for at least 30 minutes before refrigerating. Serve cold, garnished with a dollop of whipped cream.