Recipe for Fruit Soup from Holland America

By Erica Kritt, Social Media Coordinator, The Cruise Web, Inc.

Fruit SoupWhen I think of summer on a cruise, I immediately think of fruit soup. On nearly every cruise I’ve taken there has been a selection of creamy, sweet fruit soups. I remember that on my first cruise they were served at the buffet and my mother and I quickly became obsessed.

If you aren’t familiar with these fruit soups served on several cruises, they’re like milkshakes you eat with a spoon. These creamy concoctions can be made with virtually any fruit. I’ve had them with cherry and peach and pineapple. For this recipe I chose to use bananas and I found a super simple recipe courtesy of Holland America, and I found that not only is this dish quick and easy, it’s something you can easily put your own twist on by trying different ingredient combinations.

This is a dish that can be served as a soup, but you could also make this into a very fun milkshake or summer dessert.

Ingredients

  • 3 bananas
  • 10 oz. of vanilla ice cream
  • 10 oz. of milk
  • 1 tbsp. clover honey
  • 1 pinch of nutmeg
  • 1 splash Galliano liqueur
  • 1 splash medium or dry white wine

Instructions

  • Cut the bananas into chunks.
  • Puree the bananas until they are liquid like.
  • In an electric mixer, mix the ice cream on low until it is soft, then add in the milk.
  • Whisk in the banana puree, then add the honey, nutmeg, Galliano, wine and stir.
  • Serve in a chilled glass or bowl.

I was able to whip this up in less than five minutes, so it would be great for parties. Next time I think I’d like to try some combinations like banana and pineapple or coconut. Perhaps I might be daring and try peach with avocado. What kind of combination would you choose?

Erica Kritt
Social Media Coordinator
The Cruise Web, Inc.
240.487.0155 ext.360
ericak@cruiseweb.com

5 comments

1 Gloria { 02.19.14 at 7:57 pm }

Yuk!!

2 Delwyn { 12.19.17 at 9:30 pm }

Just been on the ms Maasdam Pacific cruise for three amazing weeks, we had a chilled apricot soup, was so delicious ,would love the recipe please. All meals great.

3 Rosalind { 12.21.17 at 12:55 pm }

Delwyn, it was nice to connect live. The Chilled apricot soup sounds delicious. Was is served prior to your main course or after like dessert? We actually have Holland America’s cookbook with a forward by Charlie Trotter…unfortunately, the recipe was not included.

4 Lois Miller { 09.20.18 at 5:39 am }

Would love to have all your chilled fruit soup recipes
thx in advance

5 The Cruise Web Team { 09.20.18 at 8:13 am }

Hi Lois,

Here are a few more of Holland America’s fruit recipes:

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Chilled Raspberry Soup
(6 servings)

Ingredients:
2 pints fresh raspberries, gently washed
2 cups sour cream
1 cup whole milk
1 cup ginger ale
1/4 cup sugar
2 TBS triple sec
2 TBS fresh lemon juice

Directions:
– Reserve 6 raspberries for garnish.
– In a blender or food processor, puree the remaining berries until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can but leaving the seeds behind.
– Whisk the remaining ingredients except for the garnish into the puree. Cover and refrigerate until cold.
– To serve, divide the soup among chilled bowls and garnish with the reserved raspberries.

Variation: For chilled blueberry soup, substitute blueberries and the same quantity of Champagne for the triple sec.

—————————–

Mixed Berry Soup
(4 servings)

Ingredients:
1 1/2 cups sugar
1 1/4 cups water
1 1/2 cups fresh or frozen raspberries, thawed
1 tablespoon fresh lemon juice
1 cup any combination of fruits (blueberries, blackberries, halved and pitted cherries, raspberries, quartered strawberries, red currants)
Fresh lemon balm sprigs (for garnish)
Lemon zest, thinly sliced (for garnish)

Directions:
– Combine the sugar and water in a medium saucepan. Cook, stirring, over medium-high heat until the sugar is completely dissolved. Once the sugar is dissolved, stop stirring and bring the syrup to a boil. Boil the syrup for 1 minute. Remove from the heat and let the syrup cool completely.
– In a food processor, combine the raspberries, sugar syrup and lemon juice. Process until smooth. Transfer the mixture to a fine-mesh sieve over a bowl and use a rubber spatula or a ladle to push it through to strain out the seeds. Cover the bowl and chill in the refrigerator until cold.
– To serve, ladle the soup into chilled soup bowls. Top with the whole fruits. Garnish with the lemon balm and lemon zest and serve immediately.

—————————–

Chilled Cucumber Soup
(6-8 servings)

Ingredients:
2 1/2 cups plain yogurt
1/2 cup store-bought vegetable stock
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh dill
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
dash of Pernod, ouzo, sambuca, or anisette
4 medium cucumbers, peeled, seeded and chopped
1 cucumber finely chopped (for garnish)
salt and freshly ground white pepper
sour cream and dill sprigs (for garnish)

Directions:
– In a blender or food processor, combine the yogurt, vegetable stock, parsley, dill, olive oil, garlic, and Pernod. Purée until smooth. Add the 4 chopped cucumbers and purée until very smooth and creamy. Season with salt and pepper.
– Transfer the soup to a clean glass or ceramic bowl. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved chopped cucumber, sour cream, and dill sprigs.

Tip: If you don’t want to use any liqueur in this soup but still want the subtle licorice undertone, substitute chopped fresh fennel fronds for half of the chopped fresh dill.

—————————–

I hope you enjoy these soups, with recipes courtesy of Holland America Line!

For help planning your next cruise aboard Holland America, contact The Cruise Web at 1-800-377-9383.

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