After I first heard about “pink fruit soup,” it sounded — properly, made up. Like a kind of stuff you “eat” at a tea social gathering with a three-year-old. Ooh, sure, that is scrumptious pink fruit soup. Would Mr. Bear like some, too? I imply, it’s a stunning thought, however you may’t simply make an enormous bowl of berry soup with cream on prime…are you able to?
Seems, the Danes have been doing it for 100 years. “Fruit porridges are widespread throughout Scandinavia,” says Nichole Accettola, chef and proprietor of Scandinavian-inspired restaurant, Kantine, in San Francisco. “In Danish, this dessert is named rødgrød med fløde, actually ‘pink porridge with cream.’” And it’s as unimaginable because it sounds: a easy, tart-sweet mix of summer season berries, simmered right into a mush (her phrase, not mine!), and served with a pitcher of ice-cold cream. Plus, a bowl of sugar — “for these on the desk who need extra sweetness.” Nichole’s recipe seems in her new cookbook, Scandinavian On a regular basis, together with many different Northern European delights (Swedish Sandwich Cake?!), and at present, she shares it with us. I can’t consider it took 100 years, however I’m glad somebody lastly did. Let’s seize all of the pink fruit we’ve obtained and do that…
Purple Fruit Soup
from Scandinavian On a regular basis by Nichole Accettola
Serves 4
2 lbs (900 g) any mixture of washed and hulled raspberries, strawberries, or pink currants
4 ounces (112 g) rhubarb (lower into bite-sized items), blueberries, or black currants
1 vanilla bean [or 1 tbsp. vanilla extract]
Pinch of kosher salt
1 cup (240 g) water
1/2 cup (100 g) sugar, plus extra as wanted, and for serving
2 tbsp cornstarch
As much as 2 tbsp contemporary lemon juice
1/2 cup (120 g) ice-cold heavy cream (or complete milk, if most popular), for serving
1/2 cup (50 g) sliced almonds, toasted
Place the berries and rhubarb in a medium heavy-bottomed pot. Break up the vanilla bean lengthwise and, utilizing the again of a paring knife, scrape out the seeds. Add the pod and seeds, the salt, and water to the pot. Convey to a fast boil, then skim off and discard any lingering grit or impurities that float to the floor. Lower the warmth to medium-low, cowl, and simmer, stirring often, till the berries have damaged all the way down to a mush (8-10 minutes). Take away the pot from the warmth and discard the vanilla bean.
Some folks (like my mother-in legislation) desire their fruit porridges to be clean. If you happen to do, too, use an immersion blender to liquefy the fruit chunks at this level. Subsequent, stir in 1/4 cup (50 g) of the sugar, give it a style, and add extra, if wanted. (The quantity wanted relies on particular person style and the berries’ pure sweetness.)
In a small bowl, stir collectively the cornstarch and a couple of tbsp of chilly water, and whisk it into the new fruit porridge. The consistency ought to be barely thickened, simply sufficient to coat the again of a spoon. Switch the porridge to a heat-resistant container, sprinkle a bit little bit of sugar on prime to stop a pores and skin from forming, and let it cool to room temperature. The porridge might be served at room temp, or chilled. If you happen to desire it chilly, place it within the fridge for not less than 3 hours (ideally in a single day).
Earlier than it’s served, I like so as to add a contact of lemon juice for further zing. Ladle the soup into 4 shallow bowls and serve with the almonds, a pitcher of cream, and a bowl of sugar. Some folks all the time add extra, whereas others desire a bit pucker of their porridge. Get pleasure from!
Thanks a lot for this deal with, Nichole!
P.S. 5-ingredient strawberry crumble, and the most effective summer season strawberry cake.
(Excerpted with permission from Scandinavian On a regular basis. Copyright © 2026 by Nichole Accettola. Meals pictures copyright © 2026 by Molly DeCoudreau. Life-style pictures copyright © 2026 by Mikkel Vang. Printed by Ten Velocity Press, an imprint of the Crown Publishing Group, a division of Penguin Random Home LLC.)
