Bringing Back an Almost Extinct Classic: The Fruit Soup (Fruktsuppe)

Fruktsuppe, sometimes labeled as “Grandma’s favorite dessert” is hard to come by on a menu in Norway today, the tradition seem to have slowly faded away.  Along with prune porridge,  fruit soup is considered a dying dish in Norwegian cuisine.  But according to Norwegian gourmet food magazine, Aperitif, this classic was a regular dessert on Norwegian tables at least once a week as late as the 1960s during the winter months. This was a time when fresh fruits was a luxury – oranges were reserved for Christmas and Easter, and a banana here and there along with an old, wrinkly apple…

Because of the above, fruit soup was traditionally made from dried fruit, and not fresh, although damaged or bruised fruit could be used in the soup as well. These days, when you see fruit soup being served, most likely it will be made from fresh fruit, as we have an abundance of that today.  For the purpose of reliving the good old times, I’ve chosen to include a recipe using dried fruit.

driedapricots

Fruit soup is sometimes also served with Norwegian “pannekaker”, the crepe like, slightly sweet traditional pancakes we still enjoy very much today.

Here are some ideas for dried fruit you can use:

driedfruit

Hope you will try this almost extinct soup recipe – it makes for a hearty, refreshing and somewhat healthy dessert that is easy to whip up even on a weekday night!

FRUKTSUPPE

adapted from aperitif.no

200 grams (1 cup)  assorted dried fruit (mango, apricots, papaya, prunes, dried apples, oranges, golden raisins)

1 quart (1 liter) water

2- 3 tbsp sugar

1 tbsp potato starch (or corn starch, you can also use arrowroot)

juice of 1/2 fresh lemon

(optional: Add a cinnamon stick or some whole cardamom, cloves and star anise for additional flavors, and strain them out before pureeing).

Rinse the dried fruit and let it soften in water for about 20 minutes.  Dice them up into 1/2 inch pieces.  Bring the water up to a boil in a medium pot, and add the fruit pieces. Let them simmer for 10 minutes.  Dissolve the potato/corn starch in a little cold water (about 3 tbsp) –  and whisk into soup.  Bring to a boil and add the fresh lemon juice. Let cool.

Pour the soup into a blender and puree until smoooth.  Serve in bowls with a dollop of sour cream on top or mascarpone and some sliced almonds.    Serves 4.

(To learn how to make vegan sour cream click HERE, and for a vegan recipe for mascarpone click HERE).

fruktsuppematno

Image from mat.no