DRIED FRUIT SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dried apricots
Dried prunes
Dried peaches
Dried raisins
Dried apples
Water to cover soup
1 T salt
1 c whipping cream
Sugar, to taste
Flour and milk for thickening
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Directions: |
Directions:Cover dried fruit with water. Add salt and boil for 2 to 3 hours. Make a thickening as for gravy with flour and milk, and add to soup. Add the whipping cream, and then add sugar to taste. No amount of dried fruit was given in the recipe. I am assuming she used about 1 cup of each dried fruit.
Lydia Eckhardt Hopp |
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Personal
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Personal
Notes:
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FAMILY STORY - NOTHING WENT TO WASTE
The Volga Germans never let anything go to waste. Merlin Hopp remembers goose feet being cooked and served in the family's dried fruit soup. Goose feet were washed, then boiled to get the skin off. He said they were real succulent when you sucked the meat off the bones. They always cooked goose and chicken feet.
Merlin said the family seldom had turkey because they raised geese. The first time he had turkey he thought it was terrible because the meat was dry. Geese naturally have a lot more fat, which keeps the meat juicy. Nina said Anna always cooked a goose for Christmas dinner. Giblets usually went into the dressing or the heart and gizzard were eaten whole. Lisa said they were also ground up to add to gravy or use in sandwiches.
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