Once I first heard about “crimson fruit soup,” it sounded — effectively, made up. Like a kind of belongings you “eat” at a tea social gathering with a three-year-old. Ooh, sure, that is scrumptious crimson fruit soup. Would Mr. Bear like some, too? I imply, it’s a stunning concept, however you’ll be able to’t simply make a giant bowl of berry soup with cream on high…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 known as rødgrød med fløde, actually ‘crimson porridge with cream.’” And it’s as unimaginable because it sounds: a easy, tart-sweet mix of summer time 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 Everyday, together with many different Northern European delights (Swedish Sandwich Cake?!), and right now, 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 crimson fruit we’ve acquired and do that…
Crimson Fruit Soup
from Scandinavian Everyday by Nichole Accettola
Serves 4
2 lbs (900 g) any mixture of washed and hulled raspberries, strawberries, or crimson currants
4 ounces (112 g) rhubarb (reduce 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. Cut 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 sometimes, till the berries have damaged right 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 easy. For those who 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 depends upon 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 recent fruit porridge. The consistency must be barely thickened, simply sufficient to coat the again of a spoon. Switch the porridge to a heat-resistant container, sprinkle slightly little bit of sugar on high to forestall a pores and skin from forming, and let it cool to room temperature. The porridge could be served at room temp, or chilled. For those who desire it chilly, place it within the fridge for at the least 3 hours (ideally in a single day).
Earlier than it’s served, I like so as to add a contact of lemon juice for additional zing. Ladle the soup into 4 shallow bowls and serve with the almonds, a pitcher of cream, and a bowl of sugar. Some folks at all times add extra, whereas others desire slightly pucker of their porridge. Take pleasure in!
Thanks a lot for this deal with, Nichole!
P.S. Five-ingredient strawberry crumble, and the best summer strawberry cake.
(Excerpted with permission from Scandinavian Everyday. Copyright © 2026 by Nichole Accettola. Meals images copyright © 2026 by Molly DeCoudreau. Way of life images copyright © 2026 by Mikkel Vang. Revealed by Ten Pace Press, an imprint of the Crown Publishing Group, a division of Penguin Random Home LLC.)
