Old French "framboise" 'raspberry', from OF "frambeise", from OLF "*brāmbesi" 'blackberry' (cf. Dutch "braambes", "braambezie"; akin to German "Brombeere", English dial. "bramberry") blended with LL "fraga" or OF "fraie" 'strawberry', which explains the replacement > and in turn the final "-se" of "framboise" added to OF "fraie" to make "freise", modern "fraise" (≠ Wallon "frève", Romanian "fragă", Romansh "fraja", Italian "fragola", "fravola" 'strawberry'). Pope (1934) estimated that perhaps still 15% of the vocabulary of modern French derives from Germanic sources (while the proportion was larger in Old French, because the French language borrowed heavily from Latin and Italian). At the third Council
Fruit soup added, which makes the soup fresher and slightly carbonated. Coconut soup is a fruit soup that can be prepared using coconut milk and coconut fruit. Sour cherry soup is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served chilled. Originating in Hungarian cuisine, this soup is a summer delicacy in several European cuisines. It may be prepared using wine or port wine. Starch, particularly potato starch, may be used to thicken fruit soups, to make "kissel", a viscous dessert fruit dish. Cold and warm fruit soups are common in Scandinavian, Baltic, Eastern European,