Red Fruit Soup Norway Recipes

Steps:

• In a large, heavy kettle, heat the oil over high heat and add the shrimp shells. Cook, tossing continually, for 2 minutes. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
• Strain the broth, pressing down on the shells to extract as much liquid as possible. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
• When ready to serve, bring the broth back to a simmer. Add the star fruits and red snapper. Lightly squeeze the lime over the soup and then drop it into the pot. Simmer for 2 minutes, or until the fish is just cooked through. Remove from the heat and serve immediately, garnished with cilantro leaves.

Steps:

• Boil rice, water, cinnamon, and salt for 15 minutes. Strain our rice so that 1-1/2 c base is left. (Add more water if necessary.).
• Add apples and sugar. Boil until apples are cooked.
• Add a bit of the mixture to the cornstarch. Then add the cornstarch mixture and the cherries to the rest of the liquid. Bring to a boil.
• Remove from the heat and add the raspberries and mace.

Steps:

• Cook raisins, prunes, and apricots until tender in 1 1/2 quarts water.
• Add remaining ingredients and continue cooking for 15 minutes.
• Cook's note: May fold in a large can of sliced peaches if desired.