Red currant soup
Our very last red currants for this season went into this typical Icelandic summer meal last week: lukewarm currant soup with hard-boiled cold eggs.
Sounds unusual, but tastes very harmonious, round and pretty harmless!
Ingredients for 4 persons
1 kg red currants
1.5 liters of water
4 Tbsp sugar
2 Tbsp potato flour
served with
4 - 6 hard-boiled eggs
zwieback
Preparation
Wash the currants and pluck them from the panicles.
Place in a large pot with the water and cook until a somewhat uniform mass has formed.
Then carefully crush the currants.
But put a sieve in a second pot...
...add the sugar and bring everything to the boil.
Mix the potato flour in a glass with a tablespoon of cold water and add to the remaining soup, stirring constantly (so that nothing lumps!)
Traditionally, serve the soup lukewarm with cold, hard-boiled eggs and rusks. I sprinkled a bit of crumbled rusks on top - firstly for the look, secondly for the taste/consistency.
Ingredients for 4 persons
1 kg red currants
1.5 liters of water
4 Tbsp sugar
2 Tbsp potato flour
served with
4 - 6 hard-boiled eggs
zwieback
Preparation
Wash the currants and pluck them from the panicles.
Place in a large pot with the water and cook until a somewhat uniform mass has formed.
Then carefully crush the currants.
But put a sieve in a second pot...
...add the sugar and bring everything to the boil.
Mix the potato flour in a glass with a tablespoon of cold water and add to the remaining soup, stirring constantly (so that nothing lumps!)
Traditionally, serve the soup lukewarm with cold, hard-boiled eggs and rusks. I sprinkled a bit of crumbled rusks on top - firstly for the look, secondly for the taste/consistency.
[Translated from here.]
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