West Africa Chilled papaya Soup
Serves 8
Ingredients
• 4 cups Chicken Stock
• 2 cups Sour Cream
• 2 tbsp Papaya Nectar
• 1/2 cup Fresh Papaya or Yellow Melon finely chopped
• 1 tbsp each Lemon Juice and Rind
• 1 tsp Salt
Directions
2. Blend chicken stock, sour cream, papaya nector and fresh papaya in a blender and strain.
3. Now add lemon juice and rind.
4. Chill thoroughly.
5. Garnish with slices of papaya or yellow melon.
6. Serve in soup cups.
Note
• If papaya nectar is not available, use apricot nectar.
• Slices of yellow melon may be substituted if desired.
Danish Apple Soup I
Serves 6
Ingredients
• 750 gm apples
• 5 whole cloves
• 10 cups water
• 1 tsp lemon juice
• 2 cups green grape juice
• 1 stick cinnamon
• 2 tbsp cornstarch
• 1 tsp curry powder
• ½ cup whipping cream
• 3 tbsp sugar
• 1 tbsp butter
• 1/8 tsp salt
Directions
1. Simmer apple peels, cloves, cinnamon and water 30 minutes. Retain broth, but discard peels and spices. Sprinkle lemon juice over cored apple halves.
2. Add apple slices and grape juice. Simmer 30 minutes.
3. Now cool, blend and strain. While blending add cornstarch and curry powder.
4. Pour into a pan and Stir in cream, suger, butter and salt.
5. Boil over medium heat until thickened.
6. Serve hot.
Danish Apple Soup II
Serves 6
Ingredients
• 1 kg tart apples
• 1 stick cinnamon
• 1 lemon — juice & rind only
• 4 cups boiling water
• 5 tbsp dry bread crumbs
• 6 tbsp sugar
• 2 cups black grape juice
• 4 tbsp currant jelly
Directions
1. Wash, core and slice the apples. Put apples, cinnamon stick, lemon peel, boiling water and the crumbs in a pot and boil until apples are tender.
2. Remove cinnamon stick and lemon peel. Put apples through a sieve. Add lemon juice, sugar, juice and jelly. Stir well.
3. Reheat briefly, and serve immediately.
Denmark Fruit Soup
Serves 6
Ingredients
• 250 gm mixed fruit, dried
• 125 gm dried apples
• ¼ cup currants
• ½ cup seeded raisins
• 8 cups cold water
• 2 cups tapioca
• 1 stick cinnamon
• 2 tbsp sugar
• 1 tbsp lemon rind, grated
• ½ tsp salt
• ½ cup heavy cream
• Slivered almonds
Directions
1. Wash the dried fruits and drain. Add enough water to cover. Reserve the balance. Let stand overnight.
2. In the morning add the tapioca (or red sago), cinnamon and the remainder of the water. Bring slowly to the boiling point, cover with a lid, reduce the heat and simmer very slowly for 2 hours.
3. Add sugar, lemon rind and salt. Simmer a few minutes more. Chill.
4. Serve cold, topped with dabs of whippped cream and slivers of almonds.
Denmark Prune and Sago Soup
Serves 6
Ingredients
• 18 large prunes
• ½ cup seedless raisins
• 6 tbsp tapioca
• 8 cups water
• 1 stick cinnamon
• 1 cup grapefruit juice
• Sugar to taste
• ½ cup green grape juice
• Heavy cream
Directions
1. Wash the prunes, cover with water and cook until tender. Remove pits. Wash the raisins and drain. Cover with hot water and let stand until soft and plump.
2. Simmer sago (or tapioca) slowly in the 8 cups of water with the cinnamon stick until soft, about 1 hour.
3. Add the prunes, raisins and juice. Taste, and add sugar according to your taste. Simmer slowly for 1 hour more.
4. Add ½ cup of grape juice and blend while the soup is warm. Top with whipped cream if you wish.
5. Serve immediately.
Denmark Soup of Ripe Plums
Serves 6
Ingredients
• 750 gm plums
• ½ cup sugar
• 1 stick cinnamon
• 8 cups water
• 5 tbsp cornstarch
• 3/8 cup green grape juice
Directions
1. Cut plums in half and remove seeds; do not skin.
2. Boil with sugar and cinnamon. When soft, push through coarse sieve.
3. Reheat. Add cornstarch, boil 5 minutes. Add grape juice.
4. Serve garnished with whipped cream and cookies
Denmark Sago Fruit Soup
Serves 4
Ingredients
• 2 cups green grape juice
• 2 cups water
• 1 stick cinnamon
• 2 tbsp sugar
• 5 tbsp tapioca
• 4 slices lemon
• 500 gm raspberries
• Heavy cream
Directions
1. Put all ingredients in a pan and boil 20 to 25 minutes.
2. Remove cinnamon stick and what is left of the lemon slices.
3. If soup is too thick, add a little more grape juice and blend well.
4. Chill and serve topped with whipped cream.
Denmark Sweet Soup
Serves 10
Ingredients
• 1 cup tapioca
• 6 cups warm water
• ½ cup raisins
• ½ cup prunes cooked and pitted
• 2 cups currant jelly
• ½ tsp cinnamon
• 3 cloves
• 3 tbsp white vinegar
Directions
1. Boil the tapioca in the water until clear. Add raisins, prunes, currant jelly and the spices and mix well. Add vineger and blend.
2. Boil as slowly as possible for 1½ hours, uncovered.
3. If boiled slowly enough, no more water will need to be added.
Denmark Warm Fruit Soup
Serves 6
Ingredients
• ½ cup dried pears
• ½ cup dried peaches
• ½ cup dried apricots
• ½ cup dried prunes
• ½ cup dried apples
• ½ cup raisins
• ¼ cup tapioca
• ½ cup sugar
• 2 cups water
• 1 stick cinnamon
• ½ cup lemon juice
• 2 drops oil of cloves
• ½ cup grape jelly
Directions
1. Soak dried fruits in separate bowls over night, using 1½ cups of water for each variety of fruit.
2. Drain the fruit, saving all the juices. Cut soaked fruit into small pieces. Simmer the fruit in the fruit juices until soft.
3. Drain again and into the juice put the tapioca, sugar, the 2 cups of water and the stick of cinnamon. Let boil until the tapioca is clear, 30 to 35 minutes.
4. Stir in the lemon juice, oil of cloves and the jelly. Cook until the jelly dissolves. Add the fruits and heat through.
Denmark Raspberry Soup
Serves 12
Ingredients
• 6 cups raspberries
• 12 cups water
• 4 tbsp cornstarch
• ½ cup sugar
Directions
1. Wash the raspberries and drain. Cover the berries with the 12 cups of water and bring to the boiling point. Lower the heat and let the berries simmer until soft.
2. Put theough a coarse sieve and return to the kettle. Mix the cornstarch with a little cold water and stir gently into the soup.
3. Add the sugar and heat again to the boiling point, stirring to prevent scorching.
4. Serve immediately.