Mor Mor Wallbergs Fruktsoppa Swedish Fruit Soup Food

MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)

Mor-Mor Wallberg's Fruktsoppa (Swedish Fruit Soup) image

I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic. This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort...

Provided by Chandra Curtis

Time 1h5m

Number Of Ingredients 13

Ingredients

3/4 c dried apricots, pitted
3/4 c dried prunes, pitted
1/2 c raisins
1/2 c golden raisins or white raisins
6 c water
1 c fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)
2 stick cinnamon - broken in half
1/2 lemon, halved and sliced thin
1/4 c quick cooking tapioca
3/4 c sugar
3/4 c orange - peeled, diced or 1 small can mandarin oranges
1 apple - peeled, cored, and sliced or diced
optional: to spice this up, you can add a pinch of powdered nutmeg or cloves

Steps:

1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.

MOROCCAN VEGETABLE SOUP

Moroccan Vegetable Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Number Of Ingredients 12

Ingredients

1 pound carrots, washed, trimmed, and cut on the bias into 3-inch-long pieces
1/2 large rutabaga (about 1 pound), peeled and cut on the bias into 2-inch-long pieces
3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (2 to 3 small)
Coarse salt
1 teaspoon ground cumin
2 tablespoons harissa (North African hot-chile paste; kalustyans.com)
1/3 cup dry white wine
1 can (15.5 ounces) chickpeas, drained and rinsed
Pinch of saffron threads
1 1/2 cups Israeli couscous
Coarsely chopped cilantro, for garnish

Steps:

Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.
Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.
Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.
Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

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