1 quart water
2 tablespoons rice
½ cup finely chopped apple 1 cup pitted dark sweet cherries and juice
½ cup red raspberry fruit syrup
¼ cup lemon juice
2-inch piece stick cinnamon 1 tablespoon cold water
1 teaspoon cornstarch
1. Bring 1 quart water to boiling in a deep saucepan.
2. Add 2 tablespoons rice to water so boiling will not stop. Boil rapidly, uncovered, 15 to 20 minutes, or until a kernel is entirely soft when pressed between fingers. Drain rice, reserving liquid.
3. Rinse and finely chop enough apple to yield ½ cup.
4. Put cherries into a bowl.
5. Add fruit syrup and lemon juice.
6. Return the rice water to the saucepan. Add the apple and cinnamon stick.
7. Cook over medium heat 4 to 5 minutes, or until apple is tender. Add the drained rice and the cherry mixture. Remove the cinnamon. Simmer 5 minutes.
8. Blend together cold water and cornstarch to form a smooth paste.
9. Blend cornstarch mixture into soup. Bring to boiling. Continue to cook 3 to 5 minutes. Cool soup slightly.
10. Serve soup warm or cold. If serving soup cold, garnish with whipped cream.
ABOUT 3½ CUPS SOUP
Raisin Fruit Soup: Follow recipe for Norwegian Fruit Soup. Omit cherries. Increase red raspberry syrup to 1 cup. Add to the syrup mixture 1 cup (about 5 ounces) dark seedless raisins.