My mother was the daughter of Norwegian immigrants, our small Wisconsin dairy farm in the late 1800s, homesteaded. When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold sandwiches with julekake, lefse, Christmas bread, or open face. Sweet soup and tapioca is with dried fruits.
Sot soup
6 cups water
1 / 3 cup sugar
1 tablespoon quick cooking tapioca
1 / 4 to 1 / 2 teaspoon cinnamon (depending on how wellThey like the taste of cinnamon, you can also a cinnamon stick)
2 cups dried fruit (use any kind you like: apples, apricots, peaches or a mixture of dried fruits)
1 cup raisins (dark or golden)
1 cup dried plums
1 tablespoon lemon juice (you can also use 1 teaspoon dried lemon rind or several slices of fresh lemon)
In a medium saucepan, combine sugar, tapioca, cinnamon and water. Bring to a boil, stirring constantly. Stir in fruit (including citrusif you are sliced lemon) and heat again boiled. Cover. Simmer 15 minutes, or until the fruit is soft.
After the fruit is tender when you are with lemon juice, stir in the lemon juice (or teaspoon of dried lemon peel). Serve either hot or cold, depending on your preference. If you use a lemon, remove the lemon zest served.
For a light afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing or cross country skiing), serve sweet soupwith Julekake or Christmas bread, cookies, sandwiches and a variety of cheeses.
Sweet soup is also good served cold on a hot summer day.
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