Varm Frugtsuppe

Varm Frugtsuppe Recipe - Traditional Danish Fruit Soup

Region / culture: Denmark | Servings: 6

Introduction

Varm Frugtsuppe, also known as Danish Fruit Soup, is a traditional Scandinavian dish that is typically served as a dessert or a sweet treat. This fruit soup is made with a variety of dried fruits, tapioca, sugar, and spices, creating a warm and comforting dish that is perfect for cold winter days.

History

Varm Frugtsuppe has been a popular dish in Denmark and other Scandinavian countries for centuries. It is often served during the holiday season and special occasions, as it is a festive and delicious dessert that is loved by many.

Ingredients

0.5 cup dried pears
0.5 cup dried peaches
0.5 cup dried apricots
0.5 cup dried prunes
0.5 cup dried apples
0.5 cup raisins
0.25 cup tapioca
0.5 cup sugar
2 cups water
1 stick cinnamon
0.5 cup lemon juice
2 drops oil of cloves [1]
0.5 cup grape jelly

How to prepare

Soak the dried fruits in separate bowls overnight, using 1.5 cups of water for each variety of fruit.
Drain the fruit, saving all the juices.
Cut the soaked fruit into small pieces.
Simmer the fruit in the fruit juices until soft.
Drain again and add the tapioca, sugar, 2 cups of water, and the cinnamon stick to the juice.
Allow it to boil until the tapioca is clear, which should take around 30 to 35 minutes.
Stir in the lemon juice, oil of cloves, and the jelly.
Continue cooking until the jelly dissolves.
Finally, add the fruits and heat everything through.

Variations

You can add other dried fruits such as figs, dates, or cranberries to the soup for a different flavor profile.
For a richer soup, you can add a splash of cream or milk at the end of cooking.

Cooking Tips & Tricks

Soaking the dried fruits overnight helps to rehydrate them and infuse them with flavor.

- Cutting the soaked fruit into small pieces ensures that they cook evenly and are easy to eat.

- Boiling the tapioca until it is clear ensures that it is fully cooked and has a nice texture.

- Adding the lemon juice and grape jelly at the end of cooking adds a bright and sweet flavor to the soup.

Serving Suggestions

Varm Frugtsuppe can be served warm or cold, depending on your preference. It is often topped with a dollop of whipped cream or a sprinkle of cinnamon for added flavor.

Cooking Techniques

Simmering the fruit in the fruit juices helps to infuse them with flavor and soften them.

- Boiling the tapioca until it is clear ensures that it is fully cooked and has a nice texture.

Ingredient Substitutions

You can use fresh fruits instead of dried fruits, but the cooking time may need to be adjusted.

- Agave nectar or honey can be used as a substitute for sugar.

Make Ahead Tips

Varm Frugtsuppe can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Serve Varm Frugtsuppe in individual bowls with a garnish of fresh mint or a sprinkle of chopped nuts for added texture and flavor.

Pairing Recommendations

Varm Frugtsuppe pairs well with a cup of hot tea or coffee for a cozy and comforting dessert.

Storage and Reheating Instructions

Store any leftover Varm Frugtsuppe in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until warmed through before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 0.5g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Vitamins and Minerals: Varm Frugtsuppe is a good source of vitamin C and fiber from the dried fruits.

Alergens

Allergens: This recipe contains no common allergens, but individuals with fruit allergies should avoid this dish.

Summary

Varm Frugtsuppe is a nutritious and delicious dessert that is low in fat and high in carbohydrates and fiber. It is a great way to enjoy a sweet treat while still getting some essential nutrients.

Summary

Varm Frugtsuppe is a delicious and nutritious dessert that is perfect for the holiday season or any special occasion. This fruit soup is easy to make and can be customized with your favorite dried fruits and spices. Enjoy a bowl of Varm Frugtsuppe for a warm and comforting treat that is sure to delight your taste buds.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a cold winter day and I was flipping through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and stained with years of use, but the recipes within were like hidden treasures waiting to be discovered.

As I scanned the pages, one recipe in particular caught my eye - Varm Frugtsuppe. The name alone intrigued me, and as I read through the ingredients and instructions, I could practically taste the warm, comforting flavors that promised to fill my kitchen.

The recipe called for a variety of fresh fruits, such as apples, pears, and berries, along with spices like cinnamon and nutmeg to create a fragrant and flavorful broth. I had never heard of such a dish before, but I was eager to give it a try.

I gathered the ingredients and set to work in my cozy kitchen, chopping fruit and simmering spices until the house was filled with a delicious aroma that made my mouth water. As I ladled the soup into bowls and garnished them with a dollop of whipped cream, I knew I had stumbled upon something truly special.

I took a tentative sip and was immediately transported back in time to my own childhood, when my grandmother would make similar dishes to warm us up on chilly days. The flavors were familiar yet new, comforting yet exciting.

I made sure to jot down the recipe in my own handwriting, adding it to my collection of beloved recipes that I had gathered over the years. This one would surely become a favorite, I thought to myself as I savored each spoonful.

As the years went by, I continued to make Varm Frugtsuppe whenever the weather turned cold or whenever I needed a taste of home. I would often tweak the recipe, adding different fruits or spices to suit my mood or the season.

One day, as I was making a batch for a family gathering, my granddaughter asked me where I had learned to make such a unique dish. I smiled as I recounted the story of how I had stumbled upon the recipe in an old cookbook and how it had quickly become a staple in my own kitchen.

She was fascinated by the idea of gathering recipes from different places and people, and she begged me to teach her how to make Varm Frugtsuppe herself. I happily obliged, showing her the ropes and guiding her through each step until she had a steaming bowl of her own to enjoy.

As we sat together at the table, savoring the warm and comforting flavors of the soup, I realized that this recipe had become more than just a dish to me. It was a connection to my past, a link to my grandmother and all the generations of women who had come before me.

And as I watched my granddaughter take her first hesitant bite, a smile spreading across her face, I knew that this recipe would continue to be passed down through our family for years to come. It was a simple yet powerful reminder of the joy that can be found in sharing food and memories with loved ones. And for that, I was grateful.