Fruit Soup in New York City?
Does anyone know where to get cold fruit soup in New York City?
I think it's mainly a Scandinavian dish. I was always able to find it in Wisconsin but have had no luck here.
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7 Comments:
Latlie: Can you describe the soup a little more? Marcus Samuelsson's AQ Cafe has a chilled lime and cucumber soup, though somehow I don't think that's what you're after. There's also the Danish Athletic Club in Bay Ridge, Brooklyn (741 65th Street, Brooklyn NY 11220; 718-748-7844), that does Norwegian/Scandinavian suppers; I tried calling but didn't get an answer. You might try there to see if they serve it or know who does. Here's a Yelp entry on it: http://www.yelp.com/biz/danish-athletic-club-inc-brooklyn
Adam Kuban at 12:24PM on 10/07/08
I've noticed Agata & Valentina has a fruit soup in their soup section. Looks good. Will try it.
Doctorted at 5:13PM on 10/07/08
I've noticed Agata & Valentina has a fruit soup in their soup section. Looks good. Will try it.
Doctorted at 5:23PM on 10/07/08
I'm not sure where to find it in New York, but kiiseli is probably the easiest thing in the world to make.
Take a pouch of frozen fruit (strawberry or rhubarb or blueberry is best), put it in a saucepan with a bit of water (enough to cover 2/3 of the fruit), sweeten to taste, bring gradually to a slow boil and keep it there for 4-5 mins. While you're doing this, take a separate cup and dissolve about 3 tbsp potato flour (corn starch if you can't find it) in about 5 tbsp water. Add the flour solution slowly to the boiling fruit; this is a thickening agent. You can see it work immediately (and it will thicken slightly more when you keep boiling) once you've added it, so again, add the flour to get your desired consistency. Boil 2 more minutes after you add the flour, take it off the heat, chill, and there you are!
If you don't want to make the effort....maybe there are finnish restaurants in New York? I'm finn, and kiiseli is the name I know that fruit soup by.
katrina at 7:19PM on 10/07/08
I've had cherry soup at Andre's, the Hungarian cafe on the Upper East Side, though I don't know if it's available year-round.
EatingInTranslation at 11:29PM on 10/07/08
Re: Adam
The fruit soup I'm thinking of sounds pretty similar to the kiiseli that Katrina mentions. I've had strawberry, blueberry, and cloudberry based versions. The cucumber lime sounds delicious though. Basically, it's like gazpacho but fruit instead of tomato based. Also, the Danish Athletic Club sounds amazing! I was thinking somewhere in Bay Ridge may have it because the Scandinavian roots there.
Latlie at 10:32AM on 10/08/08
The fruit soup at Andre's is Cold Sour Cherry Cream Soup (Tejfeles Hideg Megyleves). It is a classic Hungarian dish. Here is a recipe (from Alex Lichtman, who was the baker at the old Mrs. Herbst's):
2 lbs. pitted sour cherries
2 1/2 tablespoons flour
1 pt sour cream
3/4 teaspoon salt
1/2 pt cold milk
3/4 cup granulated sugar
3 eggs, beaten
2 quts. cold water
1. bring 2 qts water to a boil abd cook sour cherries, salt, and sugar on a low fire for 60 minutes. cover partially while cooking
2. strain cherry juice into 3 qt mixing bowl and let it cool for 10 minutes
3. using whisk, slowly add beaten eggs to the cherry juice
4. stir flour into milk, smoothing out lumps. add sour cream and combine all with the cherry juice. mix well.
5. add cooked cherries to the soup.
6. let soup cool in refrigerator overnight. if a richer soup is desired, add another 1/2 pt sour cream when ready to serve.
serves 6-8
john r at 12:51PM on 10/10/08