Food of the World takes us to Norway this month. I have a few Nordic recipes, like Swedish Shrimp Salad Sandwich and the Open Faced Sandwiches commonly eaten, but I have really haven’t tried many recipes. Norwegian food is game and seafood centric. With Lent coming up, I already had seafood on the menu plan. As for game, well, I’ll be honest…I’m happy to try it, but game (as well as goat and rabbit) is something other people cook for me.
As usual I turned to Pinterest for advice on how to proceed with the ingredients I hadn’t eliminated and came across an interesting recipe for Norwegian Apple Soup on Outside Oslo blog. Daytona, the blog owner, has a nice collection of beautifully photographed Scandinavian recipes. I was sorely tempted by the cauliflower soup with cardamom but the bowlful of apples sitting on the counter made the decision for me.
I love apples in a savory application, especially in combination with root vegetables and cabbage, or as an accompaniment to pork. This soup is intended to be a dessert. It can be served warm or cold, depending on the weather and time of year. I served mine with walnuts and plain yogurt. I would have used vanilla ice cream if I’d had any on hand. It’s like a liquid apple pie.
Rick didn’t care for this at all, although he was in favor of reducing the soup into a syrup to serve over desserts. For that reason, I recommend making a small batch the first time…use only a couple apples, a little sugar and just enough water to cover the apples while they cook. You can always add more water to improve the consistency. The squeeze of lemon juice right before serving brightens the flavors of the soup. A little salt and pepper adds some interest, but too little is better than too much. The salt helps to bring out the sweetness of the apples.
- ⅔ cup sugar
- 1 teaspoon ground cinnamon
- 4 cups water
- 1½ tablespoons cornstarch or tapioca flour
- 5 small apples, peeled, sliced, and cored (just over a pound)
- juice of a lemon
- pinch of salt
- a good grind of pepper
- Serve with: ice cream OR plain or vanilla yogurt OR whipped cream
- Your favorite butter cookies (optional, but great for dunking)
- Chopped walnuts or pecans for garnish
- Combine all the ingredients except for the lemon juice, salt and pepper in a large saucepan.
- Bring to a near boil and reduce the heat to low.
- Continue to cook until the apple are soft but still maintain their shape.
- Remove some of the cooked apples and use a stick blender to puree the rest.
- Return the reserved apples to the soup.
- Stir in the lemon juice along with a little salt and pepper.
- Serve plain or with ice cream or yogurt. Garnish with the walnuts.
I will make Norwegian Apple Soup again and make sure to have ice cream next time. We had Maria cookies on hand, but would love to try this in the Fall when the really snappy gingerbread cookies are available.
Do you have a favorite Norwegian dish? Tell me about it in the comments, and don’t forget to drop by Simple Living and Eating to see what the other bloggers have cooked up. While you’re there, feel free to add your own link if you have one, or sign up to receive reminders for the next party. I have a lot of fun researching and cooking food from other cultures. There are a number of surprising similarities. 🙂