Ingredients with Measurements:
- 1 pound fresh raspberries
- 2 oranges, juiced and zested
- 1 cup water
- 1 cinnamon stick
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the raspberries, orange juice, orange zest, water, cinnamon stick, and sugar.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the raspberries have broken down and the mixture has thickened slightly.
4. Remove the cinnamon stick from the mixture and discard.
5. In a small bowl, whisk together the cornstarch and cold water until smooth.
6. Slowly pour the cornstarch mixture into the raspberry mixture, stirring constantly.
7. Continue to cook the mixture over low heat for an additional 5-10 minutes, or until the mixture has thickened to your desired consistency.
8. Remove the mixture from the heat and let it cool slightly.
9. Using a fine mesh strainer, strain the mixture into a large bowl, pressing down on the solids to extract as much liquid as possible.
10. Discard the solids and let the soup cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 0.5g
Carbohydrates: 40g
Protein: 1g
Fiber: 6g
Sugar: 30g
Sodium: 5mg
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Lemon juice and zest can be substituted for the orange juice and zest.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add sliced strawberries or blueberries to the soup for added flavor and texture.
- Top the soup with whipped cream or vanilla ice cream for a decadent dessert.
- Use the soup as a base for a fruity cocktail by adding vodka or gin.
Tips and tricks:
- Be sure to strain the soup to remove any seeds or solids for a smooth texture.
- Adjust the amount of sugar to your taste preferences.
- The soup can be served warm or chilled.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls or cups, garnished with fresh raspberries and a sprig of mint.
Garnishes:
Fresh raspberries, mint leaves, whipped cream
Pairings:
Serve the soup with a light salad or sandwich for a refreshing lunch or brunch.
Suggested side dishes:
Crusty bread, cheese and crackers
Troubleshooting advice:
If the soup is too thick, add a little more water to thin it out. If it is too thin, add a little more cornstarch and water mixture to thicken it up.
Food safety advice:
Be sure to wash the raspberries thoroughly before using them in the recipe.
Food history:
Fruktsoppa is a traditional Swedish fruit soup that is typically served as a dessert or snack. It is often made with a variety of fruits, including berries, apples, and rhubarb.
Flavor profiles:
The raspberry and orange fruktsoppa is sweet and tangy, with a hint of cinnamon spice.
Serving suggestions:
Serve the soup as a light dessert or snack, or as a refreshing drink on a hot summer day.
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Region: Swedish