In the November 3 newsletter Myron Drinkwater requested my
recipe for Norwegian Fruit soup.
From my Norwegian Recipes Cook Book:
"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 ½ 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."
Pat in Idaho
http://www.nancyskitchen.com
