Sweet Soup (Søtsuppe)
“When it is dark enough, you can see the stars.” — Ralph Waldo Emerson.
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This week’s quote can be taken different ways, but it seemed good for the long nights of the solstice season. Our weather pattern has been stuck in a dreary, foggy, drabness for the last week and I’ve kept my colored holiday lights on all day just to have some hue in my life other than gray. November and December have reversed themselves and we have no bright snow to reflect more light…ah the pining for the white fluff has begun. What a perfect season to celebrate the light!
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More of Scott’s shots of light.
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My friend Jase is once again at the South Pole this year, so as we in the north approach our longest night of the year he’ll be experiencing the never-ending day…24 hours of non-stop sunlight, reflecting off the snow in the balmy -21 degree (that would be Fahrenheit ) temperatures. Here’s an entry from his blog Uncommon Fruit. And just in case you’re feeling grumpy about the chilly week ahead in the upper half of the U.S., check out the weather forecast for the South Pole’s summer solstice week.
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A treat for a dark winter’s night…
Søtsuppe or sweet soup is a favorite in the Scandi tradition, often served on Christmas eve or as an afternoon snack after sledding. It can be served warm or room temperature and heavy cream is a welcome addition.
Glædelig jul!
Sweet Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Add to a soup pot:
5 cups Water
3 Tablespoons Tapioca Pearls
1 Cinnamon Stick
Simmer 15 minutes then add:
3 cups chopped Dried Fruit: Prunes, Raisins, Currants, Apricots
1 Tablespoons fresh Lemon Juice or a few slices of fresh Lemon
Juice of 1/2 orange (optional)
1/2 teaspoon ground Cloves or 1 teaspoon whole Cloves
1/8-1/4 teaspoon Salt
Simmer another 30 minutes or until fruit is soft.
Taste and adjust.
Some people like to add:
sugar and grape juice (it depends on your sweet tooth)
Serve warm, room temperature or even lightly frozen.
A dollop of whipped cream goes well with sweet soup.
