When I first heard about “red fruit soup,” it sounded — well, made up. Like one of those things you “eat” at a tea party with a three-year-old. Ooh, yes, this is delicious red fruit soup. Would Mr. Bear like some, too? I mean, it’s a lovely idea, but you can’t just make a big bowl of berry soup with cream on top…can you?
Turns out, the Danes have been doing it for 100 years. “Fruit porridges are common across Scandinavia,” says Nichole Accettola, chef and owner of Scandinavian-inspired restaurant, Kantine, in San Francisco. “In Danish, this dessert is called rødgrød med fløde, literally ‘red porridge with cream.’” And it’s 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 — “for those at the table who want more sweetness.” Nichole’s recipe appears in her new cookbook, Scandinavian Everyday, along with many other Northern European delights (Swedish Sandwich Cake?!), and today, she shares it with us. I can’t believe it took 100 years, but I’m glad someone finally did. Let’s grab all the red fruit we’ve got and do this…
Red Fruit Soup
from Scandinavian Everyday by Nichole Accettola
Serves 4
2 lbs (900 g) any combination of washed and hulled raspberries, strawberries, or red currants
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
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.
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’ natural sweetness.)
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).
Before it’s 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!
Thank you so much for this treat, Nichole!
P.S. Five-ingredient strawberry crumble, and the best summer strawberry cake.
(Excerpted with permission from Scandinavian Everyday. Copyright © 2026 by Nichole Accettola. Food photographs copyright © 2026 by Molly DeCoudreau. Lifestyle photographs copyright © 2026 by Mikkel Vang. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.)
