Norwegian Fruit Soup

From Recipes with a History

Fruit Recipes | Soups, Stews, Chowders Recipes

Yield: 6 servings

• 28 to 32 ounces canned prune plums, pitted, drained, juice reserved
• 2 cups juice from plums and fruit
• 2 cups canned, fresh, or frozen fruit, with red fruit predominating: raspberries, boysenberries, cherries, blueberries, pineapple chunks, citrus sections, thinly sliced peaches or kiwi fruit, frozen "mixed fruits"
• 2 to 3 tablespoons Minute tapioca, depending on juiciness of fruit
• 2 3-inch sticks cinnamon bark
• 3 or 4 whole allspice (optional)
• 1 lemon, juice and grated zest
• sugar (optional)
• 1/2 cup heavy cream, whipped and lightly sweetened, or 1/2 cup sour cream
• nutmeg

Set fruit aside. Combine juice with tapioca in large saucepan and let sit 5 minutes. Add spices and lemon zest and cook, stirring, for 3 or 4 minutes. Add fruit and continue to cook until thickened and clear. Remove spices. Add lemon juice and sugar to taste.

Serve hot or cold with whipped or sour cream and a little grated nutmeg.

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