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cold fruit soup

cold fruit soup

Other Scandanavian soups? Cold Avocado Soup Cool and velvety smooth, this delicious soup is the perfect way to start a leisurely summer dinner. Well, they mostly make sense when you think about it. They're invariably served as a first course or even as a complete meal. When crusaders brought back foods and spices and customs from the Holy Land, Europeans went nutty (and fruity). Something to do with those fantastical medieval European cooks cheerfully dumping available sweet fruits in lots of things. Bring the mixture to a boil and cook for 12 minutes, stirring often. I love this image because one might be tempted to think of a cold fruit soup … Then there's a to-die-for Danish orange soup: Appelsinsuppe. Scandinavian fruit soup is also known as sweet soup. Cold Fruit Soup is equally at home as a soup or a dessert. I've eaten a lot of great fruit soups--and some not so great. When I was really young, a story went around the kitchen table. Beginning in the 11th century and ratcheting up in the 14th and 15th centuries, European aristocrats were mad for oriental combinations: Italian cinnamon chickpea soup and apple chicken soup; French cherry pottage and chicken/dried fruit soup; and get a load of the potage served at Lord Grey's banquet in England--cabbage, turnips, parsnips, pears, honey, saffron, cinnamon, cloves, ginger, aniseed, fennel seed, mustard seed, currants, and raisins. For an extra fillip of taste (and panache), top the dish with a colorful sprinkle of watermelon-radish and mint sprigs. For some, cold soup season begins at Shavuot with the earliest fruits-often first-of-the-year strawberries. Or, plausibly, it was the ancient overland trade routes that stitched these fruity soup customs together in some kind of logical pattern. In this video we are making Cold Fruit Soup Ingredients 1 medium cantaloupe, cut into chunks 1/2 cup fat-free plain Greek yogurt 1 tablespoon grated fresh ginger 1/3 … I have been making cold soup recipes for a long time now. Chilled fruit soups are wonderful for Shabbat lunches or non-meat Friday night dinners, picnics-actually for any meal on sultry days, including breakfast. Moving east to west (stay tuned for The Theory): Cold fruit soups in Russia, the Caucasus, and the Ukraine tend to be pure fruit and on the savory side--fresh, uncooked fruit; no thickeners; not much or any sugar; always served cold and always as a first course. And the Baltics and Eastern Europe: Latvian Yablochniy Sup s Klyotskami, with cool, chunked apples and apple dumplings macerated in apple brandy. Not the British Isles or western Europe, unless you count tomatoes and cucumbers as the fruits they are (in which case you'd include Spain's gazpacho). Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, … Taste of Home is America's #1 cooking magazine. I love this recipe. Why Israel's Marak Peirot and other cold fruit soups? Finally, you can scroll back about 700 years and recall that in medieval Europe, fruits and spices were stuffed into soups and lots of other savory things. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. There's a little spillover into other European countries, but not much: Fruchtsuppe in the Basle region of Switzerland that even tosses in chocolate bits, and Kalte Shale in Austria, very like the German fruit soups (instead of Hungarian, interestingly enough). Interesting differences? Put the cherries, apple, cold water, cinnamon, salt and sugar into a pan. Delicate but chunky with bits of fresh orange, it combines freshly squeezed orange juice and white wine in a light sugar syrup scented with cinnamon stick. You wouldn't find fruity soups on a king's table anywhere...or an aristocrat's...or a even a city burgher's. Simmer until fruit is soft, about 45 minutes. Too hot or yang? Okay, here goes. This simple cold summer soup can be made with cantaloupe, honeydew, peaches or cherries. Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet fruits. For example, I've got a doozie of a sour cherry recipe from grande cuisine in 19th century Russia: Sup iz Vishni. Later, in 500 BCE, another branch broke off--the Magyars--and began a serial migration, first to Central Asia, mingling with Persians and Bulgars, then to the Ukraine, finally sweeping into the Carpathian Basin around the 8th century AD, from where they terrorized all of Europe until the battle of Augsburg in 955. Serve Mo Fa Guo Mut Zoe Tong, or fresh fig and honey date soup. swedish fruit soup Bring 4 cups water to ... cinnamon. A delicious cold Scandinavian red fruit soup. Maybe I should start by getting you excited about cold fruit soups in the first place. You can vary the amount of fruit you use if you prefer one taste over the other but make sure that you have a nice mix of berries and pineapple. It seems likely to me that these people carried in common a taste for sweet-sour combinations, which they spread to anyone on their travels who found it to their liking. If I remember correctly, my foster mother would make moos every Sunday morning before church so that we could eat it with Sunday lunch. Silly me: I thought it would be easy to figure out why these soups started up and took hold...and how they spread. That'll fix you up. Fruit soup can be eaten warm or cold, and is sometimes served as a dessert--it’s a great refreshing treat for hot summer days. And these people not only preserved the tradition, they refined it...right into cold fruit soup. "It's only in this country [Sweden] that people have got the notion that children shouldn't walk in gutters. Not Japan, Korea, or Southeast Asia. When their population grew beyond the food supply around 2000 BCE, a whole branch broke off--the Finno-Estonians--and migrated through Russia to the Baltics and Scandanavia. In earlier generations, men hot and tired from working in the fields would consume cold fruit soups for lunch to cool themselves. It was easy to leave out the meat, for example, cause they didn't have much of it, and what they had was mostly salted. Not what you'd think. Garnish with candied peach slices for a special touch. And those Persians, from the most ancient times, loved their hot soups stuffed with meat, vegetables, and fruit, a love that they also passed on to the Mideast. They may look fancy, but they're easy to make, substantial, don't require sophisticated equipment or ovens, and don't use much expensive (in earlier times) sugar and spices. BUT. And why would it be embraced by some cultures...and resolutely shunned by others? But, no, not at all. Of course in the winter they freeze in and their heads stick up through the ice. Taking the Southern Route west from Russia, these soups look different. Blend ripe avocados with tomato, cream, shallots, and chicken stock to make this rich and creamy Pretty crazy, huh? Now, taking the Northern Route west, these cold fruit soups march through the Baltics into Scandanavia. Then, if they met people who already liked sweet-sour, they expanded their repertoire. What is cold soup? Sweden serves it before fish. By the 17th century, though, the rage was as dead as pet rocks are today. Legend has it, an Owla Momcha (old lady) was making cold fruit soup one day for Served cold in summer, hot in winter. I have a lot of information. Just before serving, stir in bananas. In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. But I really just don't know for sure. Or, okay, gotta be--something to do with Finno-Ugric migrations from remote Russia way back in the BCEs, long before the Christian Era. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. The only thing I did different is use corn starch instead of the tapioca. I lived in a Norwegian home as a teen, and the mom in the household made Norwegian fruit soup/pudding, but instead of tapioca, she used pearl barley. Cook over medium heat for 5-6 minutes or until thickened and clear. I have served this soup at many party and it has always been a great hit. Why pockets of America? Chinese hot fruit soups surely arose independently, in line with their love of sweet/sour combinations and as their medical concepts of balancing body humors developed. But, you would still find them on the tables of the poor--and lots of them--in those countries where Finno-Ugric people had passed, settled, or interacted over the centuries (remember how peripatetic those Vikings had been). So the question that burns me is: why is cold fruit soup traditional in some places and not others? Instructions. It was all I could do not to pick up the bowl and drink down all four servings at a blow. And I hope you will forgive the gross generalizations I make, based on what I know to be limited resources. Hungarian sour cherry soup is traditionally made with tart dark-red Morello cherries, but a tart pie cherry, like fire-engine-red Montmorency cherries, will do in a pinch. German rasberry soup--Himbeer katschale--sweet and tart and often mixed with buttermilk. I mean, really, if you were as hot as I am right this minute in the humid pits of dog day Washington, DC, you would be excited. And China? Cold Fruit Soup “There were great joints of aurochs roasted with leeks, venison pies chunky with carrots, bacon, and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef-and-barley stew, cold fruit soup.” -A Clash of Kings I think it all started with an ancient Russian people who lived in primeval forests north of what's now the Caspian Sea. Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Cover and refrigerate for 2 hours. ONCE UPON A TIME, Pippi Longstocking had a fantasy about American children walking in gutters. I couldn't help myself: I had to draw up a matrix so I could see who did what along this necklace of cold-fruit-soup-producing countries in terms of myriad cold fruit soup issues--like WHEN it's served; HOW it's thickened; WHETHER it's cooked/uncooked, hot/warm/cold, dried/fresh; HOW it's spiced and garnished. Even in the heart of summer, I make this cold fruit soup with frozen berries and rhubarb, just because nothing can beat their sweetness and ease of preparation. Please. Fruit Soup Mash-Up (dairy or pareve) 6 to 8 servings. So, over time, pure fruit soup was born and cooled in homes along this curious geographical path, becoming the cultural icons they are today. If you're not in the mood for conjecture, I encourage you to hit the delete key now cause conjecture is all I've got. Bring to the boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries and apples are tender. Bring a medium pan of water to boil. Raw vegan chilled avocado soup is made from just six quick and easy ingredients including avocados, cream, vegetable broth, a touch of spicy cayenne, and freshly snipped herbs. Their mothers have to carry fruit soup and meatballs to them because they can't come home for dinner. Need a tonic to moisten your internal organs? They stay there the year round. They're made out of fresh or dried fruits; they're cooked, thickened, spiced with lemon, wine, and a little cinnamon; and they're topped with sweet cream. Fruit soup is sometimes served as a dessert. Plus it automatically began to cool the minute it was made since it can't stand up to reboiling. This might be a good section for non hard-core foodies to skip. Not Australia, the Philippines, or the East Indies. Finland, as the last course before retiring to coffee and pastries in another room. To a blender add strawberries, raspberries, blackberries, peeled banana, peach … Plumi moos is like a cold fruit soup.

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