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When I first heard about \u201cred fruit soup,\u201d it sounded \u2014 well, made up. Like one of those things you \u201ceat\u201d at a tea party with a three-year-old. Ooh, yes, this is delicious red fruit soup. Would Mr. Bear like some, too?<\/em> I mean, it\u2019s a lovely idea, but you can\u2019t just make a big bowl of berry<\/em> soup with cream on top\u2026can you?<\/p>\n Turns out, the Danes have been doing it for 100 years. \u201cFruit porridges are common across Scandinavia,\u201d says Nichole Accettola, chef and owner of Scandinavian-inspired restaurant, Kantine<\/a>, in San Francisco. \u201cIn Danish, this dessert is called r\u00f8dgr\u00f8d med fl\u00f8de<\/em>, literally \u2018red porridge with cream.’\u201d And it\u2019s as incredible as it sounds: a simple, tart-sweet blend of summer berries, simmered into a mush (her word, not mine!), and served with a pitcher of ice-cold cream. Plus, a bowl of sugar \u2014\u00a0\u201cfor those at the table who want more sweetness.\u201d Nichole\u2019s recipe appears in her new cookbook, Scandinavian Everyday<\/a>, along with many other Northern European delights (Swedish Sandwich Cake?!), and today, she shares it with us. I can\u2019t believe it took 100 years, but I\u2019m glad someone finally did. Let\u2019s grab all the red fruit we\u2019ve got and do this\u2026<\/p>\n Red Fruit Soup<\/strong> 2 lbs (900 g) any combination of washed and hulled raspberries, strawberries, or red currants Place the berries and rhubarb in a medium heavy-bottomed pot. Split the vanilla bean lengthwise and, using the back of a paring knife, scrape out the seeds. Add the pod and seeds, the salt, and water to the pot. Bring to a quick boil, then skim off and discard any lingering grit or impurities that float to the surface. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the berries have broken down to a mush (8-10 minutes). Remove the pot from the heat and discard the vanilla bean.<\/p>\n Some people (like my mother-in law) prefer their fruit porridges to be smooth. If you do, too, use an immersion blender to liquefy the fruit chunks at this point. Next, stir in 1\/4 cup (50 g) of the sugar, give it a taste, and add more, if needed. (The amount needed depends on individual taste and the berries\u2019 natural sweetness.)<\/p>\n In a small bowl, stir together the cornstarch and 2 tbsp of cold water, and whisk it into the hot fruit porridge. The consistency should be slightly thickened, just enough to coat the back of a spoon. Transfer the porridge to a heat-resistant container, sprinkle a little bit of sugar on top to prevent a skin from forming, and let it cool to room temperature. The porridge can be served at room temp, or chilled. If you prefer it cold, place it in the refrigerator for at least 3 hours (preferably overnight). <\/p>\n Before it\u2019s served, I like to add a touch of lemon juice for extra zing. Ladle the soup into four shallow bowls and serve with the almonds, a pitcher of cream, and a bowl of sugar. Some people always add more, while others prefer a little pucker in their porridge. Enjoy!<\/p>\n Thank you so much for this treat, Nichole!<\/strong><\/p>\n P.S. Five-ingredient strawberry crumble<\/a>, and the best summer strawberry cake<\/a>.<\/p>\n (Excerpted with permission from Scandinavian Everyday<\/a>. Copyright \u00a9 2026 by Nichole Accettola. Food photographs copyright \u00a9 2026 by Molly DeCoudreau<\/a>. Lifestyle photographs copyright \u00a9 2026 by Mikkel Vang<\/a>. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.)<\/p>\n
from Scandinavian Everyday<\/a><\/em> by Nichole Accettola
Serves 4<\/p>\n
4 ounces (112 g) rhubarb (cut into bite-sized pieces), blueberries, or black currants
1 vanilla bean [or 1 tbsp. vanilla extract]
Pinch of kosher salt
1 cup (240 g) water
1\/2 cup (100 g) sugar, plus more as needed, and for serving
2 tbsp cornstarch
Up to 2 tbsp fresh lemon juice
1\/2 cup (120 g) ice-cold heavy cream (or whole milk, if preferred), for serving
1\/2 cup (50 g) sliced almonds, toasted <\/p>\n![\"Red](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/05\/RedFruitSoup2.jpg\")
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