Danish Soup
Ingredients
Directions
Prepare
Soak the sago in cold water for two hours.
Cook in a double boiler until transparent.
Finish and vary
Add sugar, salt, and raspberries.
If desired, substitute with black raspberries or a mixture of fruits like prunes, cranberries, and stewed raisins.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sago
- Provides the body of the soup as its starch swells and thickens when cooked.
- Fresh red raspberries
- Add the main fruit flavor, tartness, and color to the soup.
- Sugar
- Adds sweetness that balances the tartness of the raspberries.
The step that matters
Cook the sago until transparent. Sago is starch that must fully gelatinize to swell and turn clear. If it is stopped early, the centers stay opaque and chalky, giving a gritty texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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