Recipe by: Elizabeth Dacey-Fondelius – The Local Sweden
(serves 8-10)
Ingredients:
- 40 centiliters blood
- 5 centiliters vinegar
- 2 teaspoon flour
- 1.8 liter stock or diluted dripping from goose (can use bullion)
- 15 centiliters pureed prunes and/or apricots
- 5 centiliters black currant gell (jelly)
- 2 tablespoons light brown sugar or syrup
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 10 centiliters red wine
- 3-4 teaspoons port wine or sherry
- 2 teaspoons cognac
Method:
Whisk together blood, vinegar and flour. Separately, heat stock and all spices for 15 minutes. Slowly add blood mix while vigorously mixing; avoid boiling. Remove soup from stove and strain if necessary. Add sugar, wine and cognac. Adjust to taste. If desirable garnish with boiled neck, wings and boiled plums, apricots and/or a slice of apple.