Saturday, May 20, 2017

Hindbær Suppe (Raspberry Soup) for Soup Saturday Swappers

It's Soup Saturday Swappers time.   This is the time of the month where we make and post about a soup and then share it.  Each month has a different theme.    Wendy of A Day in the Life on the Farm started this group and since it's the third Saturday, it's time for soup. 
Camilla is our hostess this month, and she wanted us to do a Fruit Soup.  

Raspberry Soup (Hindbær suppe) with Kammerjunkere


Hey, I'm a Dane and we make a lot of  fruit soups.  
I mean.   I got this.  I'd made some Kammerjunkere for the Improv Cooking Challenge.  This month's challenge was Cookies and Cream.   
Kammerjunkere are served not only with Koldskål, but also with fruit soups of all kinds.   

Since I had a bunch of Kammerjunkere still left...  
And since they go so well with fruit soups...

I kinda cheated on this, but that's after I saw the price of fresh raspberries at the store. 
I'm sorry, but I'm not into mortgaging my house just yet to buy berries.  

I miss the good old days of running down to the field and picking pounds and pounds of raspberries.   And eating as many as I wanted, while picking.  

And you know, it's OK.  It all works.  
BTW, you need to try this combo, you do.  After taste testing it, I had to keep myself from eating the whole thing.   But I restrained myself, barely. 
This is going to be my contribution to Tapas Time this month.  I'm not hosting so I get to play. giggle.

Raspberry Soup (Hindbær suppe)

Raspberry Soup (Hindbær suppe)
 and since the plate looked kinda bare.
Raspberry Soup (Hindbær suppe)
 I added the Kammerjunkere and dunked one...

Raspberry Soup (Hindbær suppe) with Kammerjunkere



yield: 4 servingsprint recipe

Hindbær Suppe

prep time: 10 MINScook time: total time: 10 mins
This light, bright soup can be served as a unique dessert or even as a light appetizer. Served cold.

INGREDIENTS:

  • 10 oz. Fresh or frozen Raspberries
  • 1 1/4 cups water
  • 3/4 cup wine or 7 oz.
  • 2-4 teaspoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1 teaspoon vanilla sugar

INSTRUCTIONS:

  1. Heat the raspberries, wine and 1 1/4 cups water together. Stir to break up the raspberries a little, then stir in the cornstarch water mixture, let it come to a boil, and thicken a little. Add the lemon juice and stir through to distribute evenly. Take the pot off of the heat and sweeten to taste with the sugar. Cool and serve cold with some Kammerjunkere or a sweet cookie.  You can also serve this lukewarm if desired.
Created using The Recipes Generator
If you want to come play with us and share in Soup Saturday Swappers, check out the Facebook group Soup Saturday Swappers  or leave a comment at Wendy's blog and she'll send you an invite.
Soup Saturday Swapper


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

14 comments:

  1. Sid, thanks for joining me! This looks delicious. I can't wait till raspberries are in season to try it.

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    Replies
    1. Thank you for the theme. We preferred our raspberries fresh off the bushes but Mom made a version of this from time to time, and then we'd eat a lot of frozen raspberries as well.

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  2. Oh my gosh Sid. I loved these cookies when you served them with the buttermilk soup and it was a perfect segue into this amazing raspberry soup.

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    Replies
    1. Thanks Wendy, they were even better with the soup. In fact, I'm taking it with me to Tapas tonight. Can't wait to introduce it.

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  3. Sid, this sounds delightful! It's absolutely crazy how much berries cost in the grocery, I agree! But I cannot wait to try this soup. Lovely! P~

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    1. Thanks it was/is good. And I don't think frozen berries made any real difference. Especially, when they were almost half the cost of fresh. And then when I did get some fresh ones, half were bad. Frozen is the way for me to go unless I can pick my own. But the soup, OMG it is good.

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  4. This looks so delicious! Raspberries are my favorite....I can hardly wait to give this a try.

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    Replies
    1. Try it, you'll like it. Seriously, I'm making this again. I served it last night to friends and they ate it all. And I made a double batch.

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  5. I too miss being able to walk outside and pick berries right off of the bush. It's insane what they charge for fresh berries. However, I will have to say that my pricey farmer's market strawberries did taste pretty amazing this week. Lovely recipe this month and so colorful!

    ReplyDelete
    Replies
    1. I wish I had a close by Farmer's Market, but I don't. I would totally buy there. sigh
      Thanks, this was a popular dish at Tapas this month as well. I didn't get any leftovers...

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  6. This looks so delicious. We are fortunate here that raspberries aren't too expensive, so I definitely be trying this!

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    Replies
    1. You're on the right coast to get raspberries for a good price. You do need to try this, and it's a great way to use up that leftover cup of wine. OK, so I had to open a new bottle to make it...

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  7. I love raspberries- this looks so yummy with the cookie! In my area it will take a while for peak season, but they are worth the wait!

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    Replies
    1. When they do hit their peak, try this. It's worth the wait.

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