Trondheim Fruit Soup
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Trondheim Fruit Soup
Admin Mon Nov 09, 2009 6:32 pm
Trondheim Fruit Soup
2 quarts water
½ cup uncooked rice
1 cup seedless raisins
1 teaspoon flour
3/4 cup half-and-half cream
Juice of 1/2 lemon
½ cup raspberry or strawberry juice (canned or fresh)
Use a thick-bottomed kettle. Bring water to a boil; add rice, stirring occasionally. Cook for ½ hour, add raisins and cook another 15 minutes.
Make a paste of the flour and a little cream. Add the rest of the cream and lemon juice and stir. Add to the soup and let it boil up. Take off the heat and add the fruit juice. Serve hot. Makes 6 servings. A delicious luncheon or supper dish served with bread and butter or as a dinner dessert."
2 quarts water
½ cup uncooked rice
1 cup seedless raisins
1 teaspoon flour
3/4 cup half-and-half cream
Juice of 1/2 lemon
½ cup raspberry or strawberry juice (canned or fresh)
Use a thick-bottomed kettle. Bring water to a boil; add rice, stirring occasionally. Cook for ½ hour, add raisins and cook another 15 minutes.
Make a paste of the flour and a little cream. Add the rest of the cream and lemon juice and stir. Add to the soup and let it boil up. Take off the heat and add the fruit juice. Serve hot. Makes 6 servings. A delicious luncheon or supper dish served with bread and butter or as a dinner dessert."
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