Cold Fruit Soup

A typical Scandinavian soup.

• 1 medium-sized tin each: prunes, apricots, pears
• 3 tart apples, peeled, cored and chopped
• 1 cinnamon stick
• 2 T cornstarch, mixed to a paste with a little cold water

Combine fruits (with their juices), apple and cinnamon, and add 1 cup water. Simmer very gently until the fruit is extremely mushy (about 10 minutes). Force through a sieve into a saucepan, add the cornstarch mixed with water, bring to a boil and stir smoothly, cooking for 2 minutes. Cool over­night before serving.

NOTE: Almost any fruit can be used for the cold Scandina­vian fruit soups: cherries, strawberries, raspberries—even peaches or nectarines . . . but the basic theory is always the same: Reduce the fruit to a mush with enough water to aid in extracting the natural juice; sweeten to taste (if you are using fresh fruit); spice with a cinnamon stick or 1 teaspoon ground nutmeg; thicken with cornstarch and water. Chill overnight, and serve with a few bits of fresh fruit.

Filed under recipe, Fruit Recipe, recipes, food recipes, Gourmet recipes, Soup recipes.
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