Red Fruit Soup Norway Recipes

HOT NORWEGIAN FRUIT SOUP

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.

RED FRUIT SOUP (NORWAY)

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.

RED SNAPPER AND STAR FRUIT SOUP

Steps:

• In a large, heavy kettle, heat the oil over high heat and add the shrimp shells. Cook, tossing continually, for 2 minutes. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
• Strain the broth, pressing down on the shells to extract as much liquid as possible. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
• When ready to serve, bring the broth back to a simmer. Add the star fruits and red snapper. Lightly squeeze the lime over the soup and then drop it into the pot. Simmer for 2 minutes, or until the fish is just cooked through. Remove from the heat and serve immediately, garnished with cilantro leaves.