melon soup

Making Soups from Fruit

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I never ate a soup made from fruit until a couple of years ago.  I was at a local restaurant in Makanda, Illinois, and they had cantaloupe soup on the menu.  

Since I like to try new things, I ordered it and was surprised at how good it was. I was also surprised to see recipes for fruit based soups in an old cookbook.

Much of the information below is from Mrs Mary Wilson’s Cookbook 1920

FRUIT SOUPS
Fruit soups are served hot in cups, and cold or slightly frozen, in glasses. They are very refreshing for luncheon or supper.

Sea moss, sago or tapioca (⅓ to ½ cup sago and ¼ to ⅓ cup tapioca to each 3 pts. of soup) make a most suitable foundations for them.

Honey instead of cane sugar may be used to sweeten.

The white of egg beaten, sweetened a trifle and flavored delicately with rose, lemon or orange may be put onto each cup with a pastry tube or dropped on by teaspoonfuls.

Whipped cream may be used with some.

Berries, pieces of orange, or slices of banana are sometimes served in the soup.

Odds and ends of sauces can be utilized, and in the summer, all sorts of fresh fruits.

Thin slices of Brazil nuts, crisp toasted almonds, English walnuts, pecans or hickory nuts are suitable accompaniments.

FRUIT SOUP
The French, Swiss and Danish housewives serve during the summer a delicious fruit soup. In Normandy, during apple-blossom time, the petals of the fruit are picked as they fall and are used for fruit soup, blossom jelly, perfume, and distilled water.

HOW TO MAKE THIS SOUP
You may use any fruit desired. Strawberries, blackberries, raspberries, huckleberries, cherries, grapes, currants, apples, peaches, pears, oranges, lemon, and quinces may be used for these soups. They are delicious when served ice cold on a hot day.

Thoroughly cleanse, and to each pint of crushed fruit allow three pints of water. The fruit must be packed solidly. Place in a kettle and cook until the fruit is soft and then rub through a fine sieve. Now measure and add one-half cup of sugar, and three tablespoons of cornstarch dissolved in four tablespoons of cold water to each pint of the fruit puree. Bring to a boil and cook five minutes. Remove from the fire and add the yolk of one egg. Beat very hard and then fold in the stiffly beaten white of the egg. Season slightly with nutmeg, chill, and serve.

STRAWBERRY AND PINEAPPLE SOUP
⅓–½ cup of sago
or
¼–⅓ cup of tapioca
2½ cups strawberry juice
¼ cup lemon juice
1½ cup pineapple juice
sugar, if necessary
salt
Put sago or tapioca into the inner cup of a double boiler with one cup of warm water. Soak sago one hour, tapioca ten minutes to two hours, according to the kind. When soaked, pour one cup of boiling water over, add a little salt and cook until transparent. Add strawberry, pineapple and lemon juice, and sugar to make delicately sweet. Heat to just below the boiling point and serve at once, or cool.

Small pieces of pineapple make a pleasant addition.
Cherry or currant juice may be used in place of the strawberry.
If too thick, a little water or juice may be added.
Other suitable fruit juices may be substituted for the ones given: with those of strong and positive flavor a larger proportion of water may be used. Of course, with some tart juices, no lemon juice would be required.

CHERRY SOUP
¼ cup tapioca
3 cups water
1 pint juice from dark red canned or stewed cherries
Flavor with oil of lemon or orange rind if desired
May add some of the cherries just before serving

SEA MOSS* FRUIT SOUP
2 cups diluted red raspberry juice
2 level teaspoons sea moss if soup is to be served cold, or 5 level teaspoons if warm
⅓ cup orange juice
3 or 4 teaspoons lemon juice
2 tablespoons sugar flavored with the oil of the orange
Stir the sea moss into the cold fruit juice, heat in double boiler 25–30 minutes, stirring often. Add lemon and orange juice and sugar and stir till sugar is dissolved. Serve warm or cold.

*   Sea Moss (also called Irish Moss) is a type of red algae found in the rocky areas along Atlantic coasts of Europe and North America.

SCANDINAVIAN FRUIT SOUP
½ cup sago
5 cups water
1 cup cooked prunes in pieces
½ cup stewed raisins
½ cup tart fruit juice
½–1 cup sugar
Soak sago in 1 cup warm water. Add one quart of water boiling with some salt, and cook until the sago is transparent. Add the rest of the water, the other ingredients, heat, and serve.
Dried peaches, apricots or apples may be used sometimes. Grape, currant or cranberry are suitable juices.

GRAPE JUICE CREAM SOUP
1 pint water
1 cup Concord grape juice
4 tablespoons raisins
4 tablespoons currants
2 tablespoons finely-sliced citron
2 tablespoons sugar
½ cup cream
Stew raisins, currants, and citron together, then add other ingredients. Heat and serve.
Excellent without cream.

BLUEBERRY AND COCOANUT SOUP
Steep grated cocoanut in rich blueberry juice in a not too hot place for 20 minutes, then strain. Add sugar as required and a little lemon juice if necessary, with or without dairy cream. Serve cold with sponge cake or cookies. Rich coconut milk may be used instead of grated cocoanut.

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Soups are so good, whether they are made with fruit, vegetables, or meat.

You can find some great Soup Cookbooks on Amazon.

 

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2 Comments

  1. The strawberry, pineapple, and tapioca soup sounds wonderful for a cool night. I think I would enjoy fruit soups cold but would like to try served hot also.

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