Swedish Chilled Fruit Soup

Characteristic soups of northern Germany and Scandinavia are those made with such fruits as cherries, plums, apples, or berries. They are served both hot and cold and flavored with spices, fruit juices, and/or wine. Most are thickened with cornstarch and some are garnished with spoonfuls of whipped sweet cream or sour cream, and crumbled macaroons or other cookies.

Visitors to these countries very often find that enjoyment of these soups is an acquired taste. This is a general recipe for a Swedish fruit soup, which may be made with any of the above-mentioned fruits.

INGREDIENTS

2 pounds of ripe fruit

2 quarts water

1 and a half to 2 cups sugar.

Juice of 1 lemon.

1 teaspoon minced lemon peel.

Powdered cinnamon to taste.

1 tablespoon cornstarch.

Clean the fruit by washing and removing any cores or seeds, but do not peel. Put in a large saucepan with the water and bring to a boil. Lower the heat and cook slowly, covered, until tender.

The time will differ according to the kind of fruit. Put through a sieve or whirl in a blender. Mix with sugar, lemon juice, lemon peel, and cinnamon. Stir the cornstarch with a little water and add to the mixture.

Cook over low heat, stirring, about 5 minutes, until thickened. Serves 4 to 6.