Stsuppe Scandinavian Sweet Soup Recipes

Steps:

• Bring water to a steady boil in a large pot.
• Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes.
• Stir in fruit juice and heat for 5 minutes.
• Remove cinnamon and star anise.
• Serve hot or cold (chill, covered, in refrigerator for several hours).
• Garnish with little homemade cookie cutouts, if desired.

Steps:

• Mix all the ingredients together and enjoy!

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.

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.

Steps:

• In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

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.

Steps:

• Wash and drain peas. Cover with cold water and soak overnight or according to package directions. Drain and place in large kettle with 3 quarts water. Slowly bring to a boil. Cooked covered over medium heat for 1 hour. Skim off pea skins as they float to the top. Add bacon or salt pork. ( If pork is very salty, soak in cold water for 30 minutes, drain and pat dry.) Cover soup and simmer over lowest possible heat for about 2 hours, stirring occasionally. the peas should be of puréed consistency. Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and Canadian bacon to soup during last 45 minutes of cooking time. Stir soup occasionally and check for desired consistency; if necessary, add a little hot water. When ready to serve, remove bacon or salt pork and Canadian bacon to heated platter and slice. Serve soup and sliced meats separately. The meats may also be served cold, if desired.

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.