Recipes

Danish Apple Soup

4 Servings

• 5 medium apples, unpeeled
• 4 cups water
• 1/2 teaspoon grated lemon rind
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 cup white wine
• 1/2 cup sugar
• 1 teaspoon cinnamon

Quarter apples, simmer in water with grated lemon rind for 5 minutes; strain. Add cornstarch which has been dissolved in cold water, stirring constantly. Add wine, sugar, and cinnamon; simmer 5 minutes. Serve hot or cold.

Danish pea soup

6 to 8 servings

• 3/4 pound dried yellow peas
• 8 cups water or vegetable / chicken broth.
• 1 (3/4 to 1 pound) smoked pork shoulder, cut into small pieces (optional).
• 1 carrot, diced
• 1 medium onion, chopped
• 1/4 teaspoon dried marjoram
• 1 teaspoon ginger
• 1 1/2 teaspoons salt

Soak peas in water about 12 hours, unless peas are quick-cooking variety. In a large saucepan, bring peas to a boil in the same water; skim.

Add meat if using, carrot, onion and seasonings. Cover and simmer slowly about 1 1/2 hours or until peas are tender. Season to taste.