Winter Fruit Soup

For most part, the category of soup is almost exclusively savory dishes. Fruit soups however, although they may be served at the beginning of a meal, are essentially sweet dishes. They may be thin and delicate or thickened and substantial.

Fruit soups actually have quite a long history, particularly in Scandinavian and Eastern European cuisines. Many of these traditional recipes are made with seasonal berries and stone fruits like cherries and apricots but any kind of dried fruit will work just as well.

While fruit soups can be served at room temperature, cold is especially nice when serving it as dessert. You can choose to make the soup with any one fruit or a combination of fruits. Of course, there are certain fruits that lend themselves naturally to soup. In addition to the fruits, they are often enriched with other ingredients such as yogurt, sour cream, milk or cream.

In 1959, the Campbell’s Soup Company produced fruit soups that were eaten hot or cold. The flavors included …. orange w/ apricots & white grapes, prune w/ oranges & apricots and black cherry w/ burgundy. Interesting! Who knew?!

Print Recipe
Winter Fruit Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Rinse & drain dried fruit then transfer it to a large soup pot along with the cinnamon stick.
  2. Cover fruit with 6 cups boiling water. Cover with the lid & allow pot to sit off the heat for 30 minutes.
  3. After 30 minutes, add 2-3 Tbsp honey or to taste, & place the pot back on the stove. Bring it to a boil then reduce heat & simmer on low for 5-7 minutes.
  4. Combine 2 Tbsp of potato starch with 1/2 cup cold water & slowly pour it into the soup pot while continuously stirring soup.
  5. Bring the pot back to a boil & immediately remove it from the heat. Serve warm or cold.
Recipe Notes
  • Other dried fruit choices could be: mango * pineapple * cherries * pears * peaches * figs¬†
  • Star anise spice

Shrimp Burgers on Seeded Teff Buns

A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.

Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.

Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!

Print Recipe
Shrimp Burgers on Seeded Teff Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Seeded Teff Buns
  1. In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
  2. In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
  3. Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
  1. In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
  1. In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
  1. In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
  2. On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.