Prep 10 mins
Cook 15 mins
Fresh fruits or berries are also good in this unusual fruit soup. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 tablespoon flour
- 1 quart buttermilk
- 1⁄2 cup raisins (if using apricots or prunes, cut them into raisin-sized pieces) or 1⁄2 cup dried apricots (if using apricots or prunes, cut them into raisin-sized pieces) or 1⁄2 cup prune (if using apricots or prunes, cut them into raisin-sized pieces)
- 1 piece cinnamon stick
- 2 egg yolks or 2 whipped cream
- Mix flour with a tablespoon of buttermilk; bring remaining buttermilk to the boiling point, add flour mixture and stir well.
- Add fruit and small piece of stick cinnamon.
- Cook until fruit becomes soft.
- When ready to serve, sweeten soup with sugar to taste and add whipped cream.
- If preferred, the sugar may be beaten with the egg yolks and added to soup just before serving.