Cookie floaters lend an extra sparkle to Scandinavian/Norwegian fruit soups and compotes.
Dried fruit soup, known as “Sotsuppe” or "Sweet Soup" is a Scandinavian/Norwegian favorite, as classic as Dala horses or director Ingmar Bergman. Here's a basic recipe – feel free to experiment with the types of fruit according to your taste and the ingredients you have on hand. The trick is to simmer the soup slowly to retain the shapes of the fruit. If most of the liquid were cooked out, this would be known as a compote (“kompott”).
- 5 cups water
- 1/2 cup dried apples, finely chopped
- 1/2 cup raisins or currants
- 1/2 cup dried apricots, finely chopped
- 1/2 cup pitted prunes, finely chopped
- 1 heaping tablespoon pearl tapioca
- 1 cinnamon stick
- Optional: 1 star anise
- Bring 5 cups of water to a steady boil. Stir in dried apples, raisins or currants, dried apricots, dried prunes, pearl tapioca, cinnamon stick, and star anise, if using. Reduce heat to medium, and maintain at a low simmer for 25 minutes. Stir in fruit juice and heat for a final 5 minutes. Remove cinnamon and star anise.
- Sweet soup can be served either warm or cold, as a dessert or snack or breakfast selection.
- Quick Tip: Use homemade cookie "floaters" for a sweet finishing touch to this lovely soup.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|