2 qts milk
1/2 cups flour
1 can beer, or ale
1/2 cups molasses
1/4 tsps ginger
10 whole cardamom, up to 12
Rinse kettle in cold water to prevent milk from scorching.
Then pour into it
6 cups of milk and bring to a boil, stirring frequently. Blend
the rest of
the milk with the flour to a smooth, thin paste. Add this to the
boiling
milk, stirring briskly to avoid lumps. Reduce heat and let the
soup simmer
10 minutes. In another pan bring beer, molasses, and condiments
to a boil.
Combine the two mixtures while beating vigorously with an egg
beater. Taste
for additional sweetness. Serve frothing in soup plates with
gingersnaps as
a complement.
Comments:
From "The Smorgasbord Cookbook", by Anna Olson Coombs,
Paperback Library,
New York, 1958
This is a strangely pungent sweet soup which is served in Sweden
as a
dessert. According to old-country custom, it is frequently the
Good Friday
dessert. It is one of those dishes you either like very much or
not at all.
The woody covering of cardamom seeds have a peculiarly pleasing
aroma in
this combination.
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