Sot Suppe (Norwegian Sweet Soup) for Christmas by LeAnn R.Ralph

• 1 cup raisins (dark or golden)

• 1 cup dried prunes

• 1 tablespoon lemon juice (you can also use 1 teaspoon of dried lemon rind or several slices of fresh lemon)

In a medium saucepan, combine the sugar, tapioca, cinnamon and water. Bring to boiling, stirring constantly. Stir in fruit (including the lemon if you’re using sliced lemon) and heat to boiling again. Cover. Simmer for 15 minutes, or until the fruit is tender.

After the fruit is tender, if you're using lemon juice, stir in the lemon juice (or teaspoon of dried lemon rind). Serve either cold or warm, depending upon your preference. If you use a sliced lemon, remove the lemon rind before serving.

For a light afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing or cross-country skiing), serve sweet soup with Julekake or Christmas bread, Christmas cookies, open-faced sandwiches, and a variety of sliced cheeses.

Sweet Soup served cold also is good on a hot summer day.

************

Go to Page 1

BIO:

LeAnn R. Ralph is a freelance writer in west central Wisconsin, is the editor of the Wisconsin Regional Writer (the quarterly publication of the Wisconsin Regional Writers' Assoc.) and is the author of the book: Christmas In Dairyland (True Stories From a Wisconsin Farm) http://ruralroute2.com

Some Aditional Articles you may enjoy

Principles of The Zone Diet by Edna Hemingway

Body Perfect Training Tips by Robert Adams

IHD - Beautiful Skin 101 by John Russel

Diabetic Forever? by David Anderson

Low-Carb Diets: Are You Losing More than Weight? by Monique N. Gilbert, B.Sc.

Click a Number to go to an article index page
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39