And I looked down at my almost daily bowl of Finnish Fruit soup and smiled. Last night I made up a new pot of it, and thankfully wrote down the recipe, which has been slowly modified through this long winter: more spices (including those spicy green cardamom pods, which I split to flavor the fruits), lemon and orange peel, whole cinnamon sticks, a slice of fresh ginger root.
My fruit choices expanded to adding dried currants for the tang, and the usual pitted prunes and dried apricots and raisins. Sometimes a few slices of fresh apples found their way into the pot as well.
I don't know why I abandoned the oatmeal with apples, but when winter moved in, in a serious way, I switched to fruit soup, using a recipe I got from a Finnish cook and baker on the Cape. And every time I ate it , I noticed each spice, each fruit, in a different way - and in the process, forgot about the latest blizzard.
The recipe :
1 cup pitted prunes
1/2 cup dried apricots
2 tablespoons dried raisins
1 tablespoon dried currants
3 dried green cardamom pods, split
2 cinnamon sticks
2 tablespoons thinly sliced lemon and orange peel
a thin slice of fresh ginger root
Add the above to a cooking pot and cover with cold water - just enough to cover.
Bring to a simmer, simmer for 6 minutes.
Turn off the heat and cover the pot for an hour before eating - by then, the spices and the fruits are well infused, and very delicious. If you prefer a heavier, more syrupy juice, just simmer it a little longer - I prefer the lighter version.