1 qt. orange juice
2 tsp. quick cooking tapioca
1/3 c. sugar
Dash salt
1 c. orange sections
1/2 c. lingonberry sauce

Add tapioca, sugar and salt to orange juice, heat and simmer until tapioca is clear. Remove from fire, add lingonberries, mix, then add orange sections. Serve cool. Optional: Dash of whipped cream on top.

Note: Fruit soups are served mostly either as an appetizer course, or as a dessert.